INGREDIENTS:

Cake

• 1 cup glace cherries
• 90 g butter
• 2/3 cup sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla essence
• 1 cup self-raising flour
• 2/3 cup plain flour
• 1/3 cup milk

Icing

• 1 cup icing sugar
• 20 g butter
• 1-2 tablespoons water pink food colouring

INSTRUCTIONS:

1. Preheat oven to moderate 180°C . Brush a 20 cm fluted ring tin with oil or melted butter. Dust lightly with flour, shake off excess. Place glace cherries in a strainer and wash under running water to remove syrup. Pat dry with paper towel. Using electric beaters, beat butter and sugar in a small mixing bowl until light and creamy. Add eggs gradually, beating well after each addition. Add essence: beat until combined.

2. Transfer mixture to a large mixing bowl. Using metal spoon, fold in the sifted flours alternately with milk. Stir until combined and mixture is smooth.

3. Spoon mixture into prepared tin; smooth surface. Bake 35 minutes, until skewer comes out clean when inserted into centre of cake. Leave in tin for 10 minutes before turning onto a wire rack to cool.

4. To make Icing: Combine sifted icing sugar, butter and water in small heatproof bowl. Stand bowl over a pan of simmering water, stirring mixture until butter has melted and the icing is glossy and smooth. Add a couple of drops of pink food colouring and stir to combine. Using a spoon, drizzle icing over top of cuke, allowing it to run freely down the sides.

Storage time -This cake will keep for up to 2 days in an airtight container in the refrigerator. It can be frozen, without icing, for up to one month.

Variation – Sprinkle icing, before it sets, with desiccated coconut.

Download Printable Classic Cherry Cake Recipe (PDF) 

https://drive.google.com/open?id=1cqaF8QLljHBpqRYgBshhO9V4fI-f08F1