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Cherry Cake

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  Glace cherries 4 Ounce
  Butter 6 Ounce
  Castor sugar 6 Ounce
  Eggs 3
  Plain flour 3 Ounce
  Self raising flour 3 Ounce
  Milk 36 Milliliter (3 Dessertspoons)
  Icing sugar 10 Ounce
  Softened butter 1 Teaspoon
  Vanilla 1⁄2 Teaspoon
  Milk 24 Milliliter (1 To 2 Dessertspoons)

Cut cherries into thirds. Cream butter and sugar until light and fluffy.
Gradually add well-beaten eggs.
Fold in sifted flours alternately with milk; lastly fold in cut cherries.
Place mixture into a large, well-greased baba mould, or greased 8 in. round cake tin.
Bake in moderate oven, Mark 4, 350°F., approximately 1 hour, or until golden brown and cooked when tested with skewer.
Allow to stand 10 minutes before turning out; cool.
When cold, ice with Snow Glaze and decorate with glace cherry halves, if desired.
Snow Glaze Combine sifted icing (confectioners') sugar, butter and vanilla in small basin.
Gradually beat in milk until mixture is smooth and of a coating consistency; a little more milk may be necessary.
Spread over cake; or warm over low heat and allow to trickle over top of cake and down the sides.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4294 Calories from Fat 1419

% Daily Value*

Total Fat 161 g248%

Saturated Fat 96.2 g481.1%

Trans Fat 0 g

Cholesterol 1016.9 mg339%

Sodium 1363.2 mg56.8%

Total Carbohydrates 684 g228.2%

Dietary Fiber 4.3 g17.3%

Sugars 535.4 g

Protein 36 g71.5%

Vitamin A 103.4% Vitamin C

Calcium 48.8% Iron 39.6%

*Based on a 2000 Calorie diet

Cherry Cake Recipe