CHERRY CAKE/CRANBERRY CAKE
Preparation : 30 minutes
Cooking time : 35 to 40 minutes
Makes one 20 cm ring cake (I use muffin liner)
Ingredients :
125 gm unsalted butter
3/4 cup caster sugar
2 eggs , lightly beaten
1/2 tsp. vanilla essence
1 cup glace cherries, chopped (I use cranberry)
2 cups self-raising flour
1/2 cup milk
Method :
Prehat oven to 180'C. Brush a deep, 20 cm ring tin with melted butter or oil, line base with paper or grease paper. Using electric beaters, beat butter and sugar until light and creamy.
Add eggs gradually, beating after each addition. Add vanilla essence, beat until combined. Add cherries. Using spatula, fold in sifted flour alternately with milk. Stir until just combined and mixture is almost smooth.
Spoon mixture evenly into the prepared tin (I use muffin liner), smooth surface. Bake for 35 to 40 minutes or until skewer comes out clean when inserted in centre of cake. Leave cake in tin 10 minutes before turning onto to wire rack to cool. Dust with sifted icing sugar, if desired. (If using muffin line, bake for 20 minutes).
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