Old-fashioned Cherry Cake
OK. It is an old-fashioned, very English kind of cake, and yes the cherries sometimes sink but believe me there are many people who are still very attached to it. If you’re one of these, we have found the old-fashioned creaming-block-butter method works best, and if you slice the cherries, fold in two thirds of them then simply poke in the other third just before it goes into the oven, they don’t sink.
|200g glacé cherries|
|175g block butter, at room temperature|
|175g golden caster sugar|
|3 large eggs, whisked lightly|
|175g plain flour|
|½ level teaspoon baking powder|
|75g ground almonds|
|a few drops almond extract|
|1 dessertspoon milk|
|Pre-heat the oven to 180°C, gas mark 4|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: You will also need an 18cm round cake tin, buttered and with base and sides lined|
This recipe is from Delia's Cakes
Begin by preparing the cherries. If they’re dripping in syrup, pat them dry with kitchen paper, then slice each one into four. For the cake, cream the butter and sugar together until light, pale and fluffy. Now gradually beat in the whisked eggs a little at a time.
Then sift the flour and baking powder together, and carefully fold this into the creamed mixture using a metal spoon. Toss two thirds of the cherries together with the ground almonds and carefully fold these into the cake, adding one or two drops of almond extract and the milk.
Now spoon the cake mix into the prepared tin, level off the top with the back of a spoon, then sprinkle over the remaining third of the cherries and poke them just under the surface with a teaspoon.
Bake the cake near the centre of the oven for 50 minutes, then cover with foil and continue cooking for a further 10 minutes, or until the centre is springy to touch.
Cool the cake in the tin for 15 minutes before turning it out onto a wire rack to cool.
Store in an airtight tin.
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Nothing very trendy or sexy here. We thought maybe time had moved on. But we were so wrong. This cake has a charm all of its own, top votes from tasters and fits the bill for everything – packed lunches, picnics or just a little treat with a cup of tea or
There has been a bit of toing and froing on this one, and a fifty-fifty split among our tasters. Some like them richer and very buttery, some like them drier and with a bit more crunch. I prefer the latter, but here you can make your own choice.
In the original book, and ever since, this has been one of my own top favourites, and has been hugely popular with everyone. But this time round we have used the all-in-one method, so it’s much easier.
There are a million and one versions of Dundee cake, so please don’t write to me and say this isn’t the real one! What I can guarantee is that this is a beautiful cake. It’s not rich and moist like a Christmas cake, but lighter and more crumbly in textur
An unequivocal winner! Dark, sticky, very moist, keeps like a dream, has always been hugely popular with everyone who makes it.
This is the definitive Lemon Drizzle cake, and we have used four lemons. There’s almost as much drizzle as cake, so after you bite through the crunchy crust it is very lemony and syrupy inside.
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