When I made black forest cake, I was left with half a batch of tinned cherries. I refrigerated them along with the syrup in my fridge and was planning on making a cake with them. This baking marathon was the perfect opportunity to bake a loaf with cherries. When you use fruits in cake, it always turns out super heavy but amazingly soft. And even this cake was like that. I recently bought a large loaf pan ( 10″ * 4.5″) and was trying some recipes in it. This cake was one among them. The egg version of this cake was so well risen and filled the loaf pan and so I thought even this would turn out like that but It didn’t rise a lot but was extremely soft. So even for this recipe you can use a medium sized loaf pan (7″ * 3.5″) and it would fit perfect.
As the cake uses caster sugar, it turned out mildly sweet and I served it with sweetened whipped cream. You could even go for a glaze to pour on top of the cake. By itself the cake needs some sugar in it. So you need to adjust accordingly. The cherries add extra moisture in the cake and so be sure to dry them using tissue paper so that you don’t add too much moisture in it. This would make a perfect dessert but be warned. It is quite heavy. To my utter surprise Sruti loved this cake.
Baking Powder-1 tsp
Baking Soda-1 tsp
Caster Sugar-1 1/2 cups
Vanilla -1 tsp
Tinned Cherries ( pitted and chopped) -1 cup
Preheat oven to 175°C.
In a bowl mix together flour, baking powder and baking soda.
In a separate bowl cream together butter and sugar.
Add in the milk and vinegar and beat to combine.
Add the essence and flour mixture and fold in to combine.
Add 2/3rd cherries to the batter and mix well.
Grease a loaf pan ( 7″ * 3.5″ ) and pour the batter and spread it evenly.
Now top with the remaining cherries.
Bake in the preheated oven for 50-60 minutes or until a tooth pick comes out clean.
Cool in the pan and flip onto a serving plate.
Slice it up and serve!!
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