Tuesday, 17 October 2017



RICH CHERRY CAKE


Well, this is a real treat I have for you! Ridiculously indulgent and rich. I found it in the Talking About Cakes book of 1970, I had never seen anything like it. Yes, it is a little costly to make, taking 3 tubs of glacé cherries, but trust me when I tell you it is well worth the expense. It keeps extremely well and is just brilliant as a special cake. I have adapted it slightly, from the original, so this is my version. This cake needs to be made several days ahead of cutting.

Start off by rinsing your cherries with boiling water and allowing them to dry.

Butter and line a 7” spring form cake tin and pre heat your fan oven to 130C.

4 oz softened butter
4 oz caster sugar
2 large eggs
4 oz plain flour
¼ teaspoonful baking powder
2 oz ground almonds
2 oz chopped mixed peel
the zest and juice of a lemon
1½ lb [3 large tubs] glacĂ© cherries
4-5 oz marzipan, cubed into small cubes

In a large mixing bowl cream the butter and sugar, until really light and fluffy. Whisk in the eggs, one at a time then add the ground almonds, zest, peel, baking powder and flour. Stir in the cherries, left whole and the cubed marzipan along with the lemon juice. Mix well and tip into your prepared tin.

Bake for about 2½ hours. WOW!

When cold, wrap and leave for at least 2-3 days to mature before cutting. Just wonderful. Enjoy.
We absolutely loved it.


This cake can be iced if you wish.

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