Mary Berry Cherry Cake Food

MARY'S CHERRY CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
• Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
• Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.
• Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
• For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.

MARY'S CHERRY CAKE

Steps:

• Cream together the sugar and shortening. Mix in the egg yolks one at a time. Add cherries. Add dry ingredients and spices (except for baking soda).
• Dissolve baking soda in cherry juice. Add cherry juice and buttermilk. Pour into 2 greased and floured 8in cake pans. Bake at 350 degrees bake 30-35 minute Let cool, place on cake platter and frost between the layers with either 7 min frosting or cream cheese frosting and on the sides.

CHERRY MADEIRA CAKE

Steps:

• Pre-Heat the oven to Gas 4 / 180C
• Grease and line a 2lb / 900g loaf tin - I use those loaf liners they are fantastic
• WASH your Glace Cherries under the tap, dry and then roll lightly in self raising flour - you don't want sinking cherries!
• Cream your butter and sugar until light and fluffy.
• Add one egg at a time beating well, don't worry if it curdles a little just keep mixing and add a tablespoon of the flour. Then add the Vanilla extract!
• Next add the baking powder and flour, mix well
• Finally tip in the flour rolled cherries - mix through
• Pop mix into tin, smooth top and bake on the middle shelf for approx. 1 hour - watch the top make sure it doesn't burn - if it browns too quickly pop a piece of foil loosely over the top
• Test with a skewer - if it comes out clean it's baked
• Remove from oven and cool on a wire rack! Then enjoy with a cuppa!

EASY CHERRY CAKE

Steps:

• Preheat the oven to 170C/160C Fan/Gas 3½. Grease and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper.
• Cut the cherries in half, tip into a sieve and rinse well under warm water to remove the sticky syrup. Dry well on kitchen paper and tip the cherries into a bowl, add the plain flour, mix well to coat and set aside.
• Cream together the softened butter and 175g/6oz caster sugar until really pale and light. This will take 3-4 minutes and is quicker and easier using a freestanding mixer but an electric hand whisk also works well. Add the eggs, one at a time and mix well between each addition.
• Add the vanilla extract and lemon zest and mix again to combine.
• Sift the flour, baking powder and a pinch of salt into the bowl, add the ground almonds and milk and beat until smooth and thoroughly combined.
• Fold the cherries into the mixture and spoon into the prepared loaf tin. Spread level with the back of a spoon, sprinkle with the remaining caster sugar and scatter with the flaked almonds. Bake on the middle shelf of the preheated oven for 1 hour until the cake is golden-brown, well-risen and a skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly loosely cover the top with a sheet of foil for the last 15 minutes.
• Leave the cake to cool in the tin for 10 minutes and then carefully lift out onto a cooling rack and leave until cold before slicing.

EASY CHERRY CAKE

Steps:

• Preheat oven to 350.
• Grease or Spray bottom of two 8 or 9 inch cake pans.
• *Drain juice from cherries and add water to make 1 1/4 cups.
• Chop cherries in half.
• Beat cake mix, cherry juice/water, oil, egg whites and cherries in large bowl on low speed 30 seconds; beat on medium speed 1 1/2 minutes
• Pour into pans.
• Bake 30- 35 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes in pans.
• Run knife around sides of pans before removing.
• Cool completely before frosting.
• A White Mountain icing is very good.