Pineapple and Cherry Cake

August 27, 2016

Pineapple and Cherry Cake #

A moist and fruity loaf cake made with glace cherries and canned pineapple, perfect for teatime or as a light dessert.

Ingredients #

• 150 g Glace cherries
• 227 g Canned pineapple with fruit juice
• 150 g Softened butter
• 100 g Light muscovado sugar
• 2 large Eggs, lightly beaten
• 200 g Self-raising flour

Recipe #

1. Preheat the oven to 140°C (fan). Grease and line a loaf tin.
2. Chop the glace cherries into halves, wash under running water, drain well, and dry on kitchen towel.
3. Drain the pineapple, reserving 2 tablespoons of the fruit juice. Chop the pineapple and dry it as well.
4. Toss both the cherries and pineapple pieces lightly in plain flour.
5. In a mixing bowl, cream the butter and sugar, then add the eggs and flour. Mix until combined.
6. Fold in the floured fruits and reserved 2 tbsp pineapple juice.
7. Pour the batter into the prepared tin and bake for 1 hour 15 minutes, or until the cake is golden brown and a skewer comes out clean.
8. Cool on a wire rack. Keeps well for a couple of days—if it lasts that long!

For a Larger Cake #

Use the following quantities for a springform tin (2.5x the original):

Cherry and Almond Cake

November 11, 2018

Cherry and Almond Cake is one of my all-time favourites — a dependable classic that never disappoints. It’s soft and moist on the inside, with a thin golden crust and a beautiful balance of sweet cherries and nutty almond flavour. Always a hit with family and friends!

Ingredients #

• Butter, softened – 175g (or 200g for extra richness)
• Golden caster sugar – 175g (or 200g if preferred sweeter)
• Eggs – 4
• Almond extract – ½ tsp
• Self-raising flour – 175g
• Baking powder – ½ tsp
• Ground almonds – 125g
• Milk – 100ml
• Glacé cherries – 300g
• Flaked almonds – 2 tbsp

Recipe #

1. Preheat oven to 140°C fan (160°C conventional).
2. Line the base of a 20cm deep round cake tin with baking paper and grease the sides with butter.
3. Rinse the glacé cherries thoroughly, pat dry, halve them, and toss them in a little flour to prevent sinking.
4. In a large bowl, beat the butter and sugar together until pale and fluffy.
5. Add almond extract.
6. Beat in the eggs one at a time, mixing on low speed until just incorporated.
7. Gently fold in the flour, baking powder, and ground almonds.
8. Add half of the cherries to the batter at this stage (optional), and stir in the milk to loosen the mixture.
9. Pour the batter into the prepared tin.
10. Arrange the remaining cherries on top, then scatter over the flaked almonds.
11. Bake for 45 minutes, checking after 30–35 minutes. If needed, bake an additional 5–10 minutes until a skewer comes out clean.
12. Let the cake cool in the tin for 10 minutes on a wire rack before removing.

Serve slightly warm or at room temperature with tea or coffee — or even a scoop of vanilla ice cream!