CAKE HEAVEN
All the flavour of a festive latte!
Malvern cherry cake
MAKES ONE CAKE
200g (7oz) tub glacé cherries
225g (8oz) butter, softened
225g (8oz) caster sugar
4 large free-range eggs
finely grated zest and juice of 1 lemon
350g (12oz) self-raising flour
3 tbsp milk
1 tbsp chopped mixed peel
icing sugar, for dusting (optional)
1 Preheat the oven to 160°C/Gas Mark 3 and grease and line a 20cm (8in) deep cake tin with greaseproof paper.
2 Rinse the cherries under warm water, dry them in a tea towel and cut them into quarters. Cream together the butter and sugar until fluffy, then beat in the eggs, one at a time. Stir in the lemon zest and juice.
3 Toss the cherries in some of the flour. Fold in the rest of the flour, then stir in the cherries and milk. Spoon into the prepared tin and smooth the top, making a very slight dip in the middle.
4 Sprinkle the mixed peel over the top and bake for 1 hour 20 minutes – checking occasionally after it has been in the oven for 1 hour. The cake should be firm.
Take the cake out of the oven and leave to cool in the tin for about 15 minutes, then turn onto a wire rack. Dust with
