I found this recipe while looking for something to make for Potz and my i49 Bake-Off in ‘The best of Mrs Beeton’s: Cakes and Baking’. Since I couldn’t decide which I wanted to make – the cherry cake or the cider cake – I decided to make them both, one after the other.
- 200g plain flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 100g glacé cherries, washed, dried and quartered
- 150g margarine
- 150g caster sugar
- 4 eggs
- Optional: 1 tablespoon milk
- Sift flour, salt and Baking powder into a bowl. Add the cherries and mix well, then set aside.
- Beat margarine until very soft, then add the sugar and cream together until light and fluffy.
- Slowly add the eggs, beating thoroughly after each addition.
- Fold in the dry ingredients, adding some milk if the mix is too stiff.
- Grease a cake tin and spoon the mixture in, and add a small hollow in the middle
- Bake for 30 mins at 180°c, then reduce temperature to 160°c and bake for a further 50 mins
Below is a picture of the uncooked cake mix, and the final product.
As you can see, I used baking parchment instead of just greasing the tin, as my pan is getting old and it’s non-stick-ness is coming into question. Also, finding the cake was done after the 30 mins I took it out. It was very dense, however, when I finally cut into it, and probably the extra 50 mins at the lower temp would have helped it rise some more, but it was nice enough as it was. Also 100 grams of cherries didn’t seem like nearly enough to me, and I think next time I’d put in the full 200 gram pot.
If you have a suggestion of what I should make next, send an email to email@example.com, or leave a comment. Liked this post and want more? Check out all the Cooking With Dru posts, and be sure to keep an eye on our Youtube channel for the making-of videos.