ENGLISH CHERRY CAKE
To me, this is a real cake. I’m not one for cakes lathered in icing. I would much rather have a traditional English cherry cake with a good cup of tea. No fuss, no icing, just good cake. D on the other hand, would rather have a ton of icing.
But this is one of my mum’s oldest recipes and tastes like childhood to me, perfect just as it is.
The success of the cherry cake is in making sure the cherries don’t all sink to the bottom. A typical sponge cake has a lot less flour than this, making this recipe more dense and ensuring the cherries hold in the dough. But the real secret is in the first few steps of this recipe…
First of all, preheat your oven to 170° and line your baking tin with baking paper.
Weigh out the flour and the baking powder in a separate mixing bowl. Chop up the walnuts into chunks and chop about 3/4 of your cherries into quarters and the remaining 1/4 into halves. Then, put them into the flour and make sure the cherries are covered with flour. This is the essential step – covering with flour will help them hold in the dough.
In a separate mixing bowl, cream the butter and sugar together. Whisk in eggs and fold in the flour, cherry and walnut mix with a spatula. Mix in a tablespoon of milk and the vanilla essence with the spatula until evenly distributed and pour/scrape into your baking tin.
Bake for 55 minutes – 1 hour until golden. If you want to double check to see if it’s cooked, poke a metal skewer in and make sure it comes out clean. Leave to cool and serve with tea.
Have a little pose with the cake – you know, sort of proof that you did actually make it and then, tuck in!
This is a great weekend cake to have around the house. It’s not the most impressive cake for guests but it tastes lovely and it makes the house smell gorgeous.
What are you going to get up to this weekend? Whatever you get up to, have a lovely weekend! xS