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Malvern Cherry Cake
Emily Davenport
16 servings
15 minutes
289
British
Baking, Cake
This irresistible, Malvern Cherry Cake recipe is taken from the beautiful Around Britain Cookbook. Malvern, in Worcestershire, is famous for its mineral water, for being the birthplace of Sir Edward Elgar and for this light Madeira-style cake. Serve it on a Royal Worcester plate if you have one!
Ingredients
- Glacé cherries 200g tub
- Butter 225g (8oz), softened
- Caster sugar 225g (8oz)
- Eggs 4 large
- Lemon 1, finely grated rind and juice
- Self-raising flour 350g (12oz)
- Milk 3 tbsp
- Chopped mixed peel 1 tbsp
- Icing sugar for dusting, optional
Directions
Preheat the oven to 160°C/325°F/Gas 3 and grease and line a 20cm (8in) deep cake tin with greaseproof paper
- Rinse the cherries under warm water, dry them in a tea towel and cut them into quarters
- Cream together the butter and sugar until fluffy and then beat in the eggs, one at a time. Stir in the lemon rind and juice
Toss the cherries in some of the flour. Fold in the rest of the flour, then stir in the cherries and milk. Spoon into the prepared tin and smooth the top, making a very slight dip in the middle. Sprinkle the mixed peel over the top and bake for 1 hour 20 minutes - checking occasionally after it has been in the oven an hour. The cake should be firm
- Take the cake out of the oven and leave to cool in the tin for about 15 minutes. Then turn onto a wire rack. Dust with icing sugar, if you like