Foolproof cherry cake

Yield: 12 servings

Measure 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


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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