Cherry Cake
Cherry cake always goes down well with friends and family. The centre should be soft while the sugar on the top adds a hint of crispness. Great with a cup of tea or coffee.
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| Ingredients
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Instructions
- Cream together the butter and caster sugar.
- Beat in the eggs one at a time to achieve a smooth mixture.
- Sift in the flour and baking powder and fold them into the mixture using a metal spoon.
- Add in the cherries, the ground almonds and the lemon rind. Fold them into the mixture. Mix in the milk.
- Grease an 8″ (20 cm) cake tin and line with greaseproof paper. Grease the paper, then pour in the cake mixture and level it out in the tin.
- Sprinkle on the brown sugar then bake in an oven at 180°C for 45 minutes.
- Remove from the oven and cover the tin with foil. Cook in the oven for a further 30 minutes.
- Allow the cake to cool for 15 minutes in the tin then turn out onto a wire rack to cool completely.
Titli's Tips
WARNING: If your cherry pieces are too large they will stay at the bottom of the cake! This is a known “feature” of this cake…
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 372
18%
Calories from Fat 192
Total Fat 21.4g
32%
Saturated Fat 10.5g
52%
Unsaturated Fat 9.3g
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Amount Per Serving
% Daily Value
Total Carbohydrate 41.0g
13%
Dietary Fibre 2.1g
8%
Sugars 24.2g
Protein 6.2g
12%
Cholesterol 95.0mgs
31%
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