Sunday, 8 December 2013

Cherry and Almond Cake

Well a Happy Sunday to you all and I hope you are all feeling relaxed and reasonably organised for the pending "Christmas Celebrations". Todays entry is for those of you who fancy making a cake but either don't like the traditional fruit cake at christmas or just feel like a change.


7 inch round loose bottomed cake tin
5oz Self-raising Flour
3oz Plain Flour
3 Tablespoons Ground Almonds
6oz Glace Cherries ( french if possible as these are nice and dark)
6oz butter at room temperature
6oz Caster Sugar
3 Beaten Eggs (large)
2 Tablespoons Demerara Sugar for Topping

Pre-heat oven to 180C

Firstly grease and line the cake tin with baking parchment or greaseproof paper both the sides and bottom.Sift the 2 flours into a bowl then stir in the ground almonds and the cherries. In a separate bowl beat the butter and sugar until creamy and light and then gradually beat in the eggs a little at a time. Then carefully fold in the dry ingredients taking care not to leave any pockets of unmixed flour. Once thoroughly mixed turn into prepared cake tin and level the top of the mix. Sprinkle over the Demerara sugar  and bake for 1-1.25hrs. If the top of the cake starts to colour quickly cover with a piece of tin-foil. Test with a skewer before removing from the oven. Leave to cool in the tin before turning out. The almonds in this cake not only give a nice flavour they also help to keep the cake moist. If you wanted to have the cake as a centre piece you could place halved glace cherries on the top before sprinkling with the Demerara sugar.

So there you have it a fairly simple to make cherry cake which is easy to slice and a delight to eat. Happy baking and I look forward to seeing you back here soon for some more crafting goodies and makes. Take care and thanks for stopping by Jane x

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