Foolproof cherry cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 175 | grams | Butter or margarine; softened |
| 175 | grams | Caster sugar |
| 3 | Eggs; beaten | |
| 150 | grams | Self raising flour |
| 50 | grams | Plain flour |
| 3 | tablespoons | Cornflour |
| (sift the flours together with the | ||
| ; cornflour) | ||
| 200 | grams | Glac‚ cherries; washed, dried and |
| ; halved | ||
| 45 | millilitres | Ground almonds |
| A little shredded coconut or 4-6 crushed | ||
| ; sugar cubes | ||
Directions
DECORATION
Preheat the oven to 180C/350F/gas 4. Grease and base line a 18cm loose based cake tin.
In a mixing bowl beat together well the butter, sugar, eggs and flours using either a wooden spoon or an electric mixer.
Toss the cherries into the ground almonds. Fold the cherries into the cake mixture with a metal spoon.
Spoon the mixture into a prepared tin smoothing out the surface, then make a slight hollow in the middle. Sprinkle on the coconut or crushed coarse sugar cubes.
Bake the cake for about 1¼-1 ½ hours or until well risen and golden brown.
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