CHERRY MASCARPONE CAKE

Mmmmmmm, so lush, rich and scrumptious. This cake is quite special. I found it ten or fifteen years ago in a newspaper and have made and shared it ever since. It freezes very well too! I do love cakes in the freezer, ready for guests arriving or when I am busy.

You need a 9” springform tin, oiled and the bottom lined. Your fan oven preheated to 160C

8 oz room temperature butter

8 oz caster sugar

½ teaspoon vanilla bean paste

2 large beaten eggs

6 oz mascarpone

8 tablespoons milk

8 oz SR flour

4 oz desiccated coconut

6 oz glace cherries, halved or quartered

Cream the butter, vanilla and sugar until light and fluffy - you know the drill!

Add the beaten eggs, one at a time, then the mascarpone and half of the milk [use a proper measure]. 

Now fold in the flour and the coconut and enough of the remaining milk until you have a soft dropping consistency. Then finally the cherries.

Tip into your prepared tin and roughly level off.  Bake for 1 - 1¼ hours

Just a perfect cake. I do not think it particularly needs decorating but you can if you wish!!

I often sprinkle a little more coconut over the top before popping into the oven. Whatever.