I’ve had this recipe from my mum since I was kid. I’m not entirely sure where she got it from but it isn’t rocket science, however the real trick is getting the cherries not to sink! The best way to do this is to make sure the cake mixture isn’t too thin and even cut some of the cherries up to make them lighter.
Ingredients
225g Butter
225g Icing sugar
4 eggs beaten
225g Plain flour
½ tbsp baking powder
250g cherries quartered
110g ground almonds
Splash almond essence
2 tbs brown sugar
Method
- Preheat oven to 180 degrees
- Cream butter; eggs and sugar together until fluffy
- Sift flour and baking powder together and fold in
- Add the cherries; almond essence and almonds and mix lightly
- Add to a greased baking tin
- Sprinkle the sugar over the top and then cover the tin with foil as the cake burns quickly
- Bake for 30 mins at 180 degrees
Update: 12th June 2017
I did a variation of this at the weekend and used a jar of gin soaked berries and made them into cupcake forms. You can still taste the gin when cooked!! Also remember to sprinkle brown sugar on the top to get a nice crunch and sweet finish.
