I seem to be on a roll with loaf cakes at the moment. Maybe I need to invest in some new shaped baking tins? I actually use silicone 'tins' as they are just so practical - no need to grease and they can go in the dishwasher, but I am not here to sell you cooking apparatus. And anyway, I still need to find away to stop the sides bulging but thats my struggle.
Cherry cake is one of the first I remember making, probably with my mother, and an early baking memory. I know she is convinced that everything and anything can be made in her food processor and everything gets chucked in, including the cherries so you end up with more of a cherry colour than nice chunky pieces but I was a little more delicate and folded mine in at the end, sorry mum! The addition of the lemon is essential - I find lemon is one of the best things to have in your kitchen, so versatile and just lifts and accelerates many flavours.
Ingredients. Fills a 2lb Cake Tin
150g Butter. Room temperature
150g Caster Sugar
150g Self Raising Flour
3 Eggs
75g Ground Almonds
150g Glacé Cherries, quartered
1tsp Almond Essence
Zest and Juice of 1 Lemon
Handful of Flaked Almonds
Method
1. Preheat the oven to 160 degree fan
2. In a small bowl, mix the quartered cherries with a tablespoon of the flour and ensure they are all coated. This stops them sinking during cooking. Put to one side
3. Using a hand mixer, cream the butter and sugar until pale and fluffy
4. Add the eggs, the rest of the flour, the ground almonds, almond essence and lemon zest and juice and mix well
5. Now using a wooden spoon, fold the cherries in gently
6. Pour into your tin, lined and greased if not using silicone, sprinkle the flaked almonds all over the top and bake for 45-50 mins until golden brown and a skewer inserted into the middle comes out clean
7. Share with friends, it's good to share. Or don't, I wont judge
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