Cherry Loaf cake.
I had never made a cherry loaf until the other week. I was having a look through the Great British Bake Off book for inspiration, when this recipe caught my eye. It was described as one of the best British cakes that is well worth baking and that was enough to convince me to give it a go. The results were a success, it was glorious with a nice cup of tea. Rather than baking a round cake, as in the book, I chose to use a loaf tin as I love the shape.
Make sure you rinse the cherries and dry them thoroughly before adding to the cake mixture. This will remove the sticky syrup and prevent them from sinking to the bottom of your cake, when in the oven.
200g glace cherries
200g self raising flour
a pinch of salt
175g unsalted butter, soft but not runny
175g caster sugar
3 medium free-range eggs, at room temperature, beaten
50g ground almonds
a 20cm round deep cake tin or a loaf tin, greased with butter and lined with greaseproof paper.
Preheat the oven to 170C/325F/gas 3.
Halve the cherries and rinse under a hot tap to remove the sticky coating. Drain, then pat dry with kitchen paper. Sift the flour and salt and set aside until needed. Put the butter into a mixing bowl and beat until creamy. Add the sugar and beat well until light and fluffy, gradually add the eggs, beating well after each addition. Using a large metal spoon, fold in the ground almonds.
Tip the cherries into a bowl and toss with a tablespoon of the sifted flour. Sift the rest of the flour into the bowl and carefully fold into the mixture.
When thoroughly combined, spoon the mixture into the prepared cake tin and spread evenly.
Make a slight hollow in the centre so the cake will rise evenly, and bake in the preheated oven for 1 to 11/4 hours, until firm to the touch. Remove the tin from the oven and stand it on a wire rack. When the cake is completely cold, carefully take it out of the tin and peel off the lining paper. Cut yourself a fat slice and enjoy.