CHERRY CAKE
Lovely with a cuppa, this is perfect to have on hand for anyone who might pop by. It also keeps well for up to five days in an airtight container.
SERVES 12
PREP 15 MINS
COOK 50 MINS-1 HR,
PLUS COOLING
INGREDIENTS:
1 Heat the oven to 170C Fan/Gas 5. Cream the spread and sugar until light and fluffy. Beat in the eggs and ground almonds.
2 Combine the baking powder and flour with the glacé cherries. Fold this into the spread-and-sugar mix, followed by the milk, or milk and rum. Spoon the batter into the tin and level the top.
3 Bake for 50 mins-1 hr, or until well risen and golden, firm to the touch and a skewer comes out clean. If the cake browns too quickly, cover with foil.
4 Remove from the oven and leave in the tin for 5 mins, loosen the edges with a knife and turn out onto a wire rack to cool completely.
COOK’S TIP If you can, get hold of Stroh rum, distilled in Austria. It’s 80% proof and is ideal for cooking.
MARBLED GUGELHUPF
The crisp, light sponge has a warmth from the rum and is a wonderfully quirky shape, thanks to the special tin used. It’s the perfect cake for ‘gemütlich’ – a cosy afternoon.
This story is from the March 07, 2023 edition of WOMAN'S WEEKLY.
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This story is from the March 07, 2023 edition of WOMAN'S WEEKLY.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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