Cherry Cake

Name: Cherry Cake
Ingredients: 1/2 pound All-purpose flour (Originally 'Mill's No. 1 wheat flour' (Maida). Approx. 2 cups.); 1/2 pound Sugar (Finely sifted. Approx. 1 cup.); 1/2 pound Butter (Plus extra for greasing. Approx. 1 cup or 2 sticks.); 1/2 pound Glacé cherries or cherry preserve (Originally 'Cherry Murabba'. Drain syrup if using preserves.); 6 whole Eggs (Fresh); 1 teaspoon Baking powder (Level spoonful)

This rich, historical cherry cake features a dense, buttery crumb studded with sweet preserved cherries, following a traditional method where melted butter is folded into an egg and sugar base. The result is a moist, golden cake with a tender texture that perfectly balances the sweetness of the fruit with the richness of the batter. Ideally baked in a round tin until golden brown, it makes for an elegant afternoon tea accompaniment or a comforting dessert.

Ingredients

1/2 pound All-purpose flour (Originally 'Mill's No. 1 wheat flour' (Maida). Approx. 2 cups.)
1/2 pound Sugar (Finely sifted. Approx. 1 cup.)
1/2 pound Butter (Plus extra for greasing. Approx. 1 cup or 2 sticks.)
1/2 pound Glacé cherries or cherry preserve (Originally 'Cherry Murabba'. Drain syrup if using preserves.)
6 whole Eggs (Fresh)
1 teaspoon Baking powder (Level spoonful)

Instructions

1Preheat oven to 350°F (175°C). Grease a round cake tin generously with butter. Cut the cherries into halves.
2In a tinned vessel or mixing bowl, break the eggs and beat them. Add the sugar and mix thoroughly until well combined.
3Gradually mix in the flour little by little. Melt the butter slightly (do not make it hot, just melted) and pour it into the batter. Mix well.
4Stir in the baking powder. Finally, add the halved cherries and fold them into the batter.
5Pour the mixture into the prepared tin, filling it slightly below the top to allow for rising. Bake immediately in the preheated moderate oven (350°F/175°C) for 45-50 minutes, or until golden brown and a tester inserted comes out clean.