Old-fashioned Cherry Cake (non-sinking cherries)
This is the only cherry cake recipe that works for me - the cherries don't sink (even a tiny bit)! This recipe fills a 1 lb loaf tin or 4" square tin, if you want a bigger cake double the quantities for an 7" round.
4 oz butter (115 g)
4 oz caster sugar (115 g)
2 large eggs (2 oz each cracked weight)
4 1/2 oz plain flour (130 g)
1/4 teaspoon baking powder
1 1/2 oz ground almonds (40 g)
8 oz glace cherries (230 g)
Quarter the glace cherries then wash them well in warm water. Dry well with kitchen paper and set aside for a few minutes to further air-dry.
Cream the butter and sugar together until light and fluffy. Add the eggs, flour and baking powder, fold together gently until well combined.
Toss the dry glace cherries in the ground almonds then fold this into the cake mixture by hand, stirring gently to avoid breaking the cherries up.
Spoon the mixture into a lined tin and bake at 140C for 1 - 1 1/2 hours, until the cake is light golden on top and springs back when lightly pressed in the centre.
It is delicious eaten straight away but improves on keeping for a few days.
If you like a strong almond flavour (I personally don't) you could add a few drops of almond extract to the mixture when creaming.
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