Monday, 20 July 2015

Morello Cherry and Vanilla Cake


Ingredients

  • 135g  Self Raising Flour 
  • 125g Butter
  • 110g Brown Sugar
  • 3 Eggs
  • 425g of Tinned Cherries, drained
  • 2 teaspoons of Vanilla extract


Directions

  1. Preheat the Oven to 180 Celsius/350 Fahrenheit.
  2. Put Butter, Sugar and Eggs into a large bowl, mix using a hand mixer or free-standing mixer.
  3. Sift in the flour and stir with a wooden spoon.
  4. Mix again using a hand mixer or free-standing mixer, this will change the texture.
  5. When thoroughly combined, fold in the drained cherries with a wooden spoon or spatula.
  6. Add vanilla extract and mix.
  7. Spoon the mixture into your greased baked tin of choice, level the surface.
  8. Bake for up to 30 minutes but I recommend you check its appearance every 5 minutes after 15 minutes.
  9. When baked it should be risen and golden brown.
  10. Leave to cool and then enjoy!
    Notes and Recommended ProductsI used Morello Cherries in a jar leaving them to drain for a good ten minutes. For this cake I used a 8 inch round cake tin. You also may want to flour your cherries to prevent them from sticking to the bottom of the tin. This cake should be stored in a fridge due to the cherries as storing it in a regular cake tin causes the cherries to turn.

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