Cherry Loaf Cake

Finally time to write a new post! Things have been very busy here. Since my last post, I have moved house again and am finally settling into Cambridge. I can now find my way around without getting completely lost. Anyway, with the return of the Great British Bake Off, I have vowed to bake every week from now on. This weeks recipe is Cherry Loaf Cake. (PS please not that basically every cake recipe for the foreseeable future will be in loaf form as this is the only cake tin I own in England. It’s funny, every time I move house I have less and less baking equipment – I miss Ireland!)

 

Right, you will need:
 
200g glace cherries
3 large eggs
225g self-raising flour
1/2 lemon zest
50g ground almonds
175g caster sugar
175g unsalted butter
Optional:
300g icing sugar
juice 1 lemon
Line up your lovely 2lb loaf tin and preheat your oven to 180 degrees.
Weigh out 175g of your cherries and rinse them with water. Dry them using kitchen roll and chop them into quarters. There are so many different stories about how to stop the cherries from sinking but it’s really hit and miss. Rinsing them is meant to be one way but to be safe, try dusting them in a little bit of flour too.
Cream your butter and your sugar together until light and fluffy. Add the eggs, one at a time and give a good mix in between each one. Now, add in your cherries and the rest of your dry ingredients. Give a good stir, making sure that all flour has been incorporated.
Tip into you tin – try and scatter the cherries around evenly. You don’t want them all to end up in the one slice!
Bake for at least 1 hour, until the cake is golden brown and a skewer comes out clean.
Take out of the oven and leave to cool completely.
Make up your simple lemon icing by mixing the lemon juice into the sugar until a paste is formed. Pour and spread the icing all over your cake and decorate again with little pieces of cherry. Yum! Serve with a pot of tea and enjoy. Who wouldn’t love to receive one of these?
Loaf cakes are brilliant if you want to bring a cake somewhere. I took this one into work on my bicycle and it is just so much more stable than a round cake. Your choice of shape/tin is something to think about before you bake as it really does influence how well the cake can travel. Also a loaf cake is really good to share and, as usually they are unfilled, it should keep in a tin for a few extra days.l

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