I bought a bundt tin
Cherry Cake is a favourite of Granny’s so I felt a little bit of pressure to get this just right. First time around it was a little dry but with a few tweaks to the ingredients I think I’ve now mastered it! Delicious vanilla sponge, jam-packed with cherries and topped with a generous dripping of icing (& more cherries!).
I think what perhaps shocked me the most with this cherry bundt cake was just how much The Boys enjoyed it. John sat patiently whilst I took the photos shown here (I say patiently but there is a couple which include his head…) only to snaffle away the cut slice as soon as I was finished. I checked on him shortly after expecting to find half the cake still on the plate – as is usually the case with cakes – but barely crumbs remained!
Granny’s Top Tips
♥ Rinsing the cherries and tossing them in flour is an important step to avoid them sinking in the batter. Don’t skip it!
♥ Using a bundt tin is not essential. If you don’t have one you could easily use a round cake tin or a loaf tin although you may need to adjust your baking time. Keep a close eye – you’ll know it’s ready when a skewer inserted comes out clean.
- 200g Glacé Cherries
- 175g Butter (at room temperature)
- 175g Caster Sugar
- 1 tsp Vanilla Extract/Paste
- 3 Eggs
- 250g Self-raising Flour
- 175g Icing Sugar
- Boiling Water
- Handful of Glacé Cherries
- Pre-heat your oven to 190°c and generously grease a 9 inch bundt tin with some butter.
- Cut your cherries in half, place into a sieve and rinse them well under running water. Drain and dry well on some kitchen roll. Toss the cherries in a couple of tablespoons of flour and set aside.
- Cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix until combined. Add the vanilla and mix until combined.
- Sift in the flour and gently fold together to create a batter. Once combined gently fold in the cherries until evenly distributed.
- Transfer the mixture to your pre-greased bundt tin and bake in your pre-heated oven for 30-35 minutes until risen, golden and a skewer inserted comes out clean.
- Leave to cool in the tin for a least 10 minutes before transferring to a wire rack to cool completely.
- Once your cake is completely cool, mix the icing sugar with a small amount of boiling water, adding more as required to create a gloopy icing.
- Pour the icing over your cake and top with some extra halved-cherries.
That cake looks so good – it really does make me think of cakes my Nan used to make x