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CHERRY ALMOND LOAF CAKE
I have a nostalgic fondness for this yellow slab punctuated by waxy halves of scarlet cherries - the cake we called station cake at home - but this is best with those dark and glossy natural-coloured glace cherries.
Recipe posted by Nigella
Ingredients
- 200g natural-coloured glace cherries
- 250g self-raising flour
- 225g butter, softened
- 175g caster sugar
- 3 large eggs, beaten
- 2-3 drops almond essence
- 100g ground almonds
- 6 tablespoons milk
- 23 x 13 x 7cm loaf tin, lined and buttered
Method
Serves: Makes 8-10 slices
- Preheat the oven to 170ºC/gas mark 3. Halve the cherries, wash them in a colander under cold water, then pat them dry, toss them in some flour and shake well to get rid of excess.
- Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs and almond essence, then gently fold in the flour and ground almonds. Fold in the cherries and then the milk and spoon the thick mixture into the loaf tin and bake for 3/4-1 hour, or until a cake-tester comes out clean.
- As with all of these sorts of cakes, leave in the tin on a wire rack until completely cooled.
Comments
I have tried to make this cake twice, using different ovens and following the recipe exactly; but both times it has been disastrous! There seems to be too much liquid and I can't get it to cook, even after an hour and a quarter it was extremely soggy in the middle, but crisp on the outside. Apart from a slice at each end, it was inedible. I'd really like to make this successfully and wonder if you can give me an idea about what I am doing wrong - or is there an error in the recipe?
Posted by cmhunter on 5th Aug 2011 at 20.11