Sunday, 18 March 2012

⧃ cherry baby

there is the scent of spring in the air
a time for fresher tastes and 
lighter cakes!

this is an old staple I have been baking for years
once you could only buy glacé cherries
those bright red e numbered jewels 
now you can buy all kinds of dried cherries 
so take your pick

cherry coconut cake

you will need ....

150g self raising flour
125g caster sugar
75g butter
1 egg
5 tablespoons of milk
100g cherries 
{I used dried sour cherries, soaked in a little hot water}
50g desiccated coconut
a pinch of salt
demerara sugar for sprinkling

preheat the oven to 180c/ gas 4
line and grease a 1lb/500g loaf tin
sift {or whisk} the flour and salt into a bowl
stir in the caster sugar
rub in the butter until the mixture looks like rubble
then stir in the cherries and coconut
beat the eggs and the milk together
add to the dry ingredients and fold gently
tip into your prepared tin and sprinkle the top
with some demerara sugar
bake for an hour/ hour + 15 minutes
testing with a skewer for doneness!
leave to cool completely before cutting
it won't last long!
{but it will keep for 4-5 days in a tin}

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