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How to make a Cherry Cake
Cherry Cake Recipe
This is a recipe for Cherry Cake. It will yield two 1lb (450 grammes) cakes; if you have some mix left over, you can use it for small cup cakes.
For this product you will need a mixing bowl, a couple of tankards and a few other small receptacles, and a couple of small loaf (450 grammes) tins. Small bread tins are fine but should be lined with silicone paper or else lightly greased with vegetable oil. You can make the product by hand or by using a conventional mixer.
There are three parts of the process of making cherry cake: weighing and preparing the ingredients, mixing the cake batter, and scaling and baking.
1. The recipe: weighing and preparing the ingredients
Eggs, 210 grammes (gs.)
A couple of drops of vanilla essence and yellow colouring
Castor Sugar, 180 gs.
Butter, 40 gs.
Margarine, 180 gs.
Soft Cake Flour, 250 gs.
Self-Raising Flour, 30 gs.
Cherries, between 250 and 300 gs, but no more than 300 gs.
2. Mixing the cake batter
For this recipe, I find the 'sugar batter' method is the best method in producing a cake which is light but which is sufficiently strong to contain the cherries. A common problem with cherry cake is that the cherries sink in the batter, either from the batter being too soft, or the cherries being too heavy, so we have to take precautions to avoid this happening. The first thing to do is to wash the syrup off the cherries and dry them thoroughly. This will go some way to ensuring that they will not sink to the bottom of the cake batter.
After preparing the cherries, warm the eggs, containing the vanilla essence and yellow colouring, by placing the container they are in within a larger container of warm water. Whilst these are warming, mix the sugar, butter, and margarine together to a smooth paste, then add half the flour to the mix. Then slowly stream in the warmed eggs, mixing all the time, either by hand or with a standard beater. Ensure the eggs are added slowly otherwise the mix will curdle, resulting in less air in the batter, and consequently smaller cakes. Once the eggs are added, mix for a couple of minutes, then scrape down the mixture, and add the rest of the flour to the mix. Mix on slow speed or by hand until the batter is smooth, and then beat, again on slow speed on the mixer, or fairly mildly by hand. Cup your hand while mixing by hand as this is an effective way of aerating the mix. Gently fold in the dried cherries by hand to the mix, ensuring an even distribution. The mix is now ready to scale off.
3. Scaling and baking
Scale the mixture at 550 grammes in a small loaf tin. Bake at 360 degrees Fahrenheit (182 Centigrade) for approximately 90 minutes. Test the top (the last bit of the cake to bake) by inserting a cocktail stick into the cake. If it comes out dry, the cake is baked; if still wet, then it requires more time. If you are using a fan-assisted oven, then you should reduce the temperature to 340 degrees Fahrenheit and check the cakes regularly.
Once baked, set on a wire rack to cool before tucking into a succulent and tasty cherry cake.