Cherries in baking seem to be quite divisive! It's a bit like marmite, you either love them or hate them! But I hope that this loaf cake will not be too offensive to those cherry haters! Take that image of a fake looking shiny glacé cherry sat on top of a fondant iced cake and replace it with a fresh deep reddy/purple sweet delicious fruit (especially when it is in season from May-September). Mix it with the calming notes of ground almonds and you are on to a winner!!!!
This loaf cake is really easy to put together and is perfect to give as a gift, or keep to yourself to enjoy with a nice cup of tea! It can be easily frozen, which is one of the great things about loaf cakes like this - especially if you live by yourself, or you are the only cherry lover in the house. Have a few pieces on the side to enjoy now and then slice up and freeze half the loaf for another time (your future self will thank you!).
The cake looks quite rustic from the top, but I think that is part of its charm. The dark blobs of colour from the cherries make it look really interesting and appetising! There is something so satisfying about a simple loaf bake where you just mix it all up, pop it in a tin and its done! (I don't know if I'm the only person who hates faffing around with icing? I mean, icing sugar just puffs out everywhere and makes such a mess!!!!!).
Why not bake this loaf cake and get out your favourite china to enjoy as part of an afternoon tea. During lockdown, its all about bringing the glamour home and trying something a bit different!
Recipe:
230g softened butter
200g fresh cherries stoned
250g self-raising flour
175g caster sugar
3 large eggs (beaten)
2-3 drops almond essence
100g ground almonds
6 tbsp milk
Preheat the oven to 170C/150C fan/325F. Line a 2lb loaf tin and grease it using a little butter, or line with a greaseproof sheet.
Quarter the stoned cherries, wash under cold water and pat dry. Toss them in a little flour and shake well to get rid of the excess.
Cream the butter and sugar together until light and fluffy. Gradually add the beaten eggs and almond essence.
Gently fold in the flour and ground almonds. Fold in the cherries and then the milk, and spoon the thick mixture into the prepared loaf tin.
Bake for 45-60 minutes or until an inserted skewer comes out clean (the loaf in the picture took 50 minutes). If you think it needs a bit longer, lightly cover with tinfoil to avoid the top burning before putting back in.
When baked, stand the tin on a wire rack until completely cooled.
If you like the look of this cake, but don't have time to bake it, why not contact me at Sarah.tallon@outlook.com and I can bake a loaf for you to be delivered to your door.
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