Rich Cherry Cake

The year when I got married and came to live here my Mother in Law gave me this Cooking Book from Good House keeping as a present, well she went to one of her shopping trips to London with her girlfriends ( they used to do that a lot, go for shopping weekends to a European City) and then as it was really difficult to get English cooking books in our town she saw this book and bought for me.

The baking section in this book is my favourite as it is full of traditional Brittish baking recipes which I love.

And this is one of the cakes I made in the begning of my baking.

And i am really surprised that I have not posted this one as I make this cake often .

When ever I make this cake Hans always says she is making Mrs Lipton's cake :-) Don't know if you all are fan of You Rang M' Lord we used to love each and every episode and every time when they show the show again we watch it,  and there was this cook who always made cherry cakes and her name was Mrs Lipton :-)

What i learned from this recipe is the best tip for not sinking the fruits to the bottom.

You wash them in warm water ( in the recipe they say water but i use warm water) and you drain them. I usually do this in the morning if I am planing to bake in the late afternoon. So that the fruits are fully dry and then I don't have to use kitchen paper towels as i think when the fruits are still wet and you drey them in a towel they stick to the paper.



Now to the recipe.

225 gm glaced Cherries halved ( recipe say 225, but i always use 250 the extra i just layer them on top)

150 gm selfraising flour

50 gm plain flour
3 tbsp of almond powder

3 tbsp of corn flour

175 gm butter softened

175 gm sugar ( I just add 120 gm)

3 eggs beaten

6 suagar cubes

Grease and line an 18 cm (7inch) round cake tin.

Wash the cherries and dry throughly

Sift the flours and corn flours together.

Stir in the ground almonds and cherries.

Cream the butter and sugar untill pale and fluffy.

Add the eggs, a little at a time, beating well after each addition.

Fold in the dry ingridients.

Turn the mixture into the prepared tin, making sure the cherries are not grouped together, and hollow the center slightly.

Roughly crush the sugar cubes with a rolling pin and scatter these over the cakes.

Bake in the preheated ovenat 180°C (350 ° F) mark for 1 - 1 1/2  hours, untill well risen and golden brown. Mostly mine take lesser than the time mentioned ( i have given the recipe from the book) if the top gets too brown i cover with foil so that it won't get tpp dark)
 

Turn out and cool on a wire rack.