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Cherry Cake Recipe
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Ingredients : Makes one 20cm ring cake |
125 g
3/4 cup
2
1/2 teaspoon
1 cup
2 cups
1/2 cup |
Unsalted butter
Caster sugar
Eggs, lightly beaten
Vanilla essence
Glace cherries, chopped
Self-raising flour
Cup milk |
Method :
- Preheat oven to moderate 180oC.
Brush a deep, 20cm round cake tin with melted butter or oil, line base
and side with paper, grease paper.
- Using electric beaters, beat butter
and sugar in small mixing bowl until light and creamy.
- Add the eggs gradually, beating
thoroughly after each addition. Add essence, beat until combined.
- Transfer the mixture to a large mixing
bowl. Add cherries.
- Using a metal spoon, fold in the sifted flour alternately with the
milk.
- Stir until just combined and the
mixture is almost smooth.
- Spoon mixture into prepared tin;
smooth surface. Bake for 30-45 minutes or until skewer comes out clean when
inserted in centre of cake.
- Leave in tin 10 minutes before turning
onto wire rack to cool.
- Dust cake with sifted icing sugar, if
desired.
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