I Cook Food: Nan's Cherry Cake
8 oz plain flour
1.5 level teaspoons baking powder
1 oz ground almonds
6 oz soft marge
6 oz caster sugar
2 standard eggs
6 oz glace cherries
1 level tablespoon plain flour
Grease and line a 2 lb loaf tin with greased greaseproof paper. Sift flour and baking powder. Add almonds, marge, sugar and eggs into a bowl, beat well with wooden spoon for 2-3 minutes until ingredients are thoroughly blended. Wash glace cherries and pat dry on kitchen paper then cut in halves. Wash again, dry and coat with the tablespoon of flour. Reserve about 2 oz of the cherries. Add remaining cherries to mixture and stir through.
Turn mixture into prepared loaf tin and smooth over surface. Scatter reserved cherries over top. Cook in centre of a moderately slow oven (mark 3 - 160 C - 325 F) for 1.5 - 1.75 hours till well risen and cooked through. Remove from tin by holding the paper lining the tin. Strip off paper carefully and leave cake to cool on wire rack.
This may have been the first thing I ever "cooked" at the age of 6, when my Nan was looking after me for the day. I was, of course, too young to know that cooking is for girls, and ever since have declared baking the manliest of arts.
As I baked this for Mum's birthday yesterday, I did slightly sex up the recipe.
1.5 level teaspoons baking powder
1 oz ground almonds
6 oz soft marge
6 oz caster sugar
2 standard eggs
6 oz glace cherries
1 level tablespoon plain flour
Grease and line a 2 lb loaf tin with greased greaseproof paper. Sift flour and baking powder. Add almonds, marge, sugar and eggs into a bowl, beat well with wooden spoon for 2-3 minutes until ingredients are thoroughly blended. Wash glace cherries and pat dry on kitchen paper then cut in halves. Wash again, dry and coat with the tablespoon of flour. Reserve about 2 oz of the cherries. Add remaining cherries to mixture and stir through.
Turn mixture into prepared loaf tin and smooth over surface. Scatter reserved cherries over top. Cook in centre of a moderately slow oven (mark 3 - 160 C - 325 F) for 1.5 - 1.75 hours till well risen and cooked through. Remove from tin by holding the paper lining the tin. Strip off paper carefully and leave cake to cool on wire rack.
This may have been the first thing I ever "cooked" at the age of 6, when my Nan was looking after me for the day. I was, of course, too young to know that cooking is for girls, and ever since have declared baking the manliest of arts.
As I baked this for Mum's birthday yesterday, I did slightly sex up the recipe.
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