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
Prep time
Cook time
Total time
Gorgeously decadent Rainier cherries in a rich cake.
Author: Lesley S Smith
Recipe type: Baked Goods, Cake
Serves: 10 servings
Ingredients
- Cake
- 4oz Rainier Cherries
- 8oz butter
- 8oz caster sugar
- 8oz self-raising flour
- 4 medium eggs
- 2 tablespoons condensed milk
- 1 teaspoon vanilla essence
- Buttercream Icing
- 6oz butter
- 12oz icing sugar
Instructions
- 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.
Notes
When my back was turned, my kids turned the cake gold with food spray. Sadly, I have no picture of it while it was pre-gold...
That looks amazing, definitely going to try that one out over the holidays!
It’s different from the regular cake. Kids are getting bored with victoria sponge type cakes so it’s time to experiment a bit now.
looks delicious, I used picota cherries the other day for making cakes, which give off a lovely colour as they cook
It was lovely, and did taste far better than it looked. The kids ate it in one night, then it was onto the tablet from yesterday…