A classic cherry cake
A classic cherry cake

This week’s cake from Mary Berry’s 100 Cakes and Bakes was a simple cherry cake.  I couldn’t find this recipe anywhere on the internet but I came across a similar one HERE.  There weren’t any extraordinary ingredients but strangely it once again contained ground almonds and I had used up most of my supply in last week’s Madeira cake.

I was putting together an online order for Tesco and added a 200g packet of ground almonds at £1.99.  When I looked more closely, I realised that if I bought 2 x 100g packets of the same it cost just £1.98 – it must surely cost more to produce 2 smaller packets than one large one.  Shame on you Tesco for trying to squeeze an extra penny from your unsuspecting customers!

Quartered cherries
Quartered cherries

The glacé cherries had to be quartered which was a shame as I love big chunks of fruit in my cake and in an effort to prevent all the cherries sinking to the bottom, Mary suggested that they should be rinsed and dried thoroughly on kitchen paper.

I was very careful and followed these instructions to the letter as I didn’t want a bottom heavy cake and I was hopeful as the mixture was so thick I thought it would hold them all up.

However, it didn’t.  The little red jewels all headed straight down and there was a huge area of boring fruitless sponge in the top half.

The verdict – Himself is not a lover of glacé cherries so he wasn’t beside himself with excitement when I unveiled the cake.  But, as always, he cut a huge wedge for the tasting and declared it was a good bake, no stodge, just a shame about the sinking cherries but it did deserve an 8/10.  He did come up a suggestion that wasn’t half bad – perhaps I should just scatter the cherries over the top of the raw cake then they may not have a chance to get all the way to the bottom before it was baked.

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