Cherry cake is a real comfort for me. Its hearty, full of cherries and always reminds me of home. Its my Dads favourite cake so I made this in honor of Fathers day this year, although he went away for the weekend so by the time he was back it was nearly all gone... Oops. Its just one of those classic cakes that gets over looked, its something my mum always made when I was little and I just love the simplicity of it. This recipe is an old one. One of those passed down through generation kinda deals. I was thinking about this the other day and realised that I don't have many recipes that have been handed down through the generations I just thought that only existed in films. However, when looking for the recipe I remembered this is one I can pass down to my children one day.
The recipe is from an old magazine and the measurements are in ounces so I have converted them into grams for you guys and for me as I mainly use grams when I'm baking. The recipe page is about 30 years old and is from ' My Weekly' magazine. I love using old recipes as they are often the most simple and yet the most delicious.
Ingredients
170g Margarine
170g Caster sugar
3 Eggs
225g Plain flour
1 Tsp Baking powder
225g Glace cherries
55g Ground almonds
Decoration
4 Tbsp Icing sugar
1 Tbsp Water
Handful of toasted almonds
Preheat the oven to 160 degrees C, Gas Mark 3. I used a bund cake pan to get the circle shape with the hole in the middle, however if you do not have one of these a medium sized round cake tin (7 inch) is just as good. If you are using a bund pan then grease the tin and then sprinkle over plain flour as this will stop the cake from sticking to the pan. If you are using a normal cake tin then line and grease the tin.
Cut the cherries in half, wash off the syrup and dry with some kitchen roll. Place in a bowl and coat with plain flour as this will help them rise and not sink to the bottom when baking.
In a mixing bowl cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, adding a little sieved flour after each addition of egg. Fold in the remaining flour, baking powder, glace cherries and ground almonds.
Place the mixture in the prepared tin and smooth the top using a spatula. Bake in the centre of the oven for 1 - 1 half hours. Test with a skewer before removing from the oven. Once cooked, leave in the tin for 10 minutes before turning out onto a wire rack (remove grease proof paper) to cool completely.
To make the icing place the icing sugar in a bowl and add a table spoon of water, mix together until the icing sugar is thick enough to drizzle over the top of the cake. If still a little runny add more icing sugar, if too thick then add a little water until the desired consistency is met. Pour into a disposable piping bag and snip the end of the bag, drizzle over the cake in up and down motions until the whole cake is covered. Sprinkle over toasted almonds to finish.
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