From Mum WITH LOVE

Deputy food editor Rose shares her mother Caroline's favourite recipes, inspired by her own mum Erica's Viennese baking

- CAROLINE FOOKS

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.