You know those days when you are craving something simple – like your mother or grandmother made – a Victoria Sponge or simple Chocolate Cake? I think this is the sort of cake that fills that sort of craving. It’s easy to pull together too.
It’s great on its own and is even better served with Tipsy Scones and cream, which is how we had it this past Saturday – the perfect afternoon treat. As you can see from the photo 3 of us polished off half of it – well Ashley took a few slices home too!
There are still a few slices left – they are a bit dry now – so I think that this cake does not keep more than a few days. If you wanted to jazz it up – I think some glace icing would set it off perfectly.
250g glace cherries
25ml cake flour
250g castor sugar
4 jumbo eggs
250g cake flour
5 ml baking powder
5ml grated lemon rind
15ml fresh lemon juice
Icing sugar for dusting
Preheat the oven to 170 °C
Coat a 24 x 11 cm bundt tin with cooking spray and set aside.
Coat the cherries in the 25ml flour in a small bowl and set aside.
Cream the butter and castor sugar in a food processor till pale and fluffy. Add the eggs one at a time, beating well after each addition.
Sift the flour, baking powder and salt into a bowl and add alternately with the lemon rind, brandy, milk and lemon juice to the butter mixture. Fold in the cherries. Spoon batter into the prepared tin and bake for 50 min. Reduce the oven temperature to 160°C and bake for a further 10 min. Remove from the oven and leave to cool in the tin for 15 min before turning onto a wire rack to cool. Dust with icing sugar just before serving.