Cherry cake recipes
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Cherry & Summer Fruits Drizzle Cake
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Cherry and Almond Cake
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Cherry and Apricot Ring
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Ingredients
- 175g butter. softened
- 175g caster sugar
- 250g SR flour (sieved)
- 2 large eggs
- 1 tsp vanilla bean paste
- 175g 1/3 blueberries, 1/3 strawberries, 1/3 cherries (½ stoned & ½ left whole with stalks attached)
- 140g granulated sugar
- 2 tbsp Lemon Juice (fresh)
Method
- 1. Pre-heat oven to gas mark 4/ 180 c. Grease & line a 2lb (900g)loaf tin.
- 2. In a large bowl beat together the butter, caster sugar,flour, eggs and vanilla until pale and thick - should take about 5 mins.
- 3. Spoon 1/3 into bottom of loaf tin and add a layer of the fruit. Repeat. Spread the final third of the cake mix over the top.
- 4. Bake cake in oven for 1 hour. Check with skewer to ensure is cooked - if skewer comes out clean is done.
- Cake will be quite golden on the outside. Remove from tin and set asise to cool - poke number of times with a skewer to make holes for the drizzle.
- 5. Put remaining fruit (apart from the whole cherries with stalks) in a bowl along with granulated sugar. Mash together lightly with a fork & stir the lemon juice in until sugar is mostly dissolved.
- 6. When the cake has cooled, place it on a serving plate pour over the fruit drizzle with the fruit arranged down the centre of the cake. Decorate with a line of whole cherries along the length of the cake. Leave to cool and set.
- 7. Serve & enjoy!
Kitchen Kitty has contributed to these popular cooking recipes:
Ingredients
- 100g Soft Butter
- 125g Caster Sugar
- 3 Large eggs
- 50g Ground almonds
- 125g Self-raising flour
- 1 jar Cherries
- 50g Sultanas
Method
- 1. Preheat the oven to 150C, grease and line a 8in loaf tin.
- 2. Beat the butter and sugar together until fluffy, then add the eggs, one by one.
- 3. Fold in almonds and the flour, then the fruit without juice.
- 4. Pour the mixture into the tin and bake for 1.5 hours. Do not open the oven door for the first hour!
- 5. Leave it to cool completely before serving.
Ingredients
- --header-- TOPPING
- 1 oz butter or margarine
- 2 oz demerara sugar
- 2 oz presoaked. dried apricots. snipped
- 1 oz glace cherries. quatered
- --header-- CAKE
- 4 oz butter or margarine
- 4 oz caster sugar
- 2 eggs
- 4 oz self raising flour
- 1 tbspn milk
- 1 tspn ground ginger
Method
- 1. Get hold of a 2 1/2 pint ring mould, then pre-set the oven to Gas Mark 5, 375f/190c.
- 2. Mix together all the ingredients to the cake so it makes a smooth, light brown mixture.
- 3. Mix together all the ingredients for the topping and place in the bottom of the mould. Place the cake mixture on top.
- 4. Cook for 30-35mins, then leave to rest for ten mins before turning out.
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