Cherry cake

This is a very sweet and very pink cake – perfect for a Valentine’s Day treat.

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Cherry Cake

For the cake:

250g Butter
250g Light Demerara sugar
4 eggs
300g self-raising flour
200g glace cherries

For the icing:

200g butter at room temperature
400g icing sugar
Around 12 maraschino cherries and 4 tbsp syrup from the jar

  1. Preheat the oven to 190°C. Grease two 20cm cake tins.
  2. Prepare the cherries by chopping them in half and then rinsing them well. Use a little flour to coat the cherries. This will stop them sinking to the bottom of the cake. (I love finding a whole cherry in a bite of cake so I usually chop around half of them into two and leave the rest whole.)
  3. Beat the butter and sugar together until light and creamy.
  4. Add the eggs, one at a time, alternating with a spoonful of flour.
  5. Add the remaining flour and mix in well.
  6. Fold in the cherries.
  7. Divide the mixture between the two tins and spread out evenly.
  8. Bake for 40-50 mins, then allow to cool before icing.
  9. To make the icing, blend the cherries and syrup together in a mini processor. Meanwhile, beat the icing sugar and butter together in a mixer until well combined. Mix for a further 3 minutes so the mixture is light and fluffly. Mix in the cherries. Use this icing to fill the cake and cover the top and sides.

 

 

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