The kids wanted to make a cake, so Cherry cake it was.
Initially, I thought this was a waste of my lovely (expensive) rainier cherries. Nothing beats those for the look and taste. I only buy them very rarely as a treat, but to keep the kids amused, I sacrificed my lovely fruit.
Rainier Cherry Loaf Cake
- 4 oz Rainier Cherries
- 8 oz butter
- 8 oz caster sugar
- 8 oz self-raising flour
- 4 medium eggs
- 2 tablespoons condensed milk
- 1 teaspoon vanilla essence
- Buttercream Icing
- 6 oz butter
- 12 oz icing sugar
- I know I don't make cakes the way most do, as I never seem to have the time to potter. I use my mixer and throw it all in. The recipe below is the right way.
- I soften my butter in a microwave to make it easier to mix. Add the sugar and butter, cream together.
- Add eggs, vanilla essence and condensed milk, mix together until mix becomes smooth.
- Sift in flour and mix throughly.
- Wash, dry, and take out the pits of the cherries, chop them up and add them to the cake mix.
- Add mixture to a pre-greased cake tin.
- Bake at 160 for approximately 40 minutes. Your baking time may depend on the heat in your oven. I use a skewer to find out if my cake is ready. When you put the skewer into the centre of the cake and it comes out clean, with no cake mix on it, it's ready.
- When cake is cooked, allow it to cool, and then slice it through the middle.
- Cream the icing sugar with the butter, spread some on the middle of the cake (you could also add jam or cream instead).
- When the cake is ready, pipe some of the buttercream icing on the top and serve.