Tis the season to be cherry! A simply delightful cherry loaf cake recipe
Aside from being one of our all-time favorite fruits, cherries are the quintessential taste of Summer! We celebrate them twice in our Cherry Loaf Cake, using canned cherries within the cake then decorating with fresh cherries for that sweet Summer look.
This fresh and simple cake would be perfect for your next gathering, and the beautifully classic shape of our loaf pan will ensure your creation is an absolute summer show stopper.
Cherry Loaf Cake
Preparation time : 15 minutes
Cooking time : 55 minutes
185g / 6.5oz butter, softened
3⁄4 cup / 170g / 6oz superfine sugar
1 1⁄2 cups / 200g / 7oz self rising flour, sifted 1 tablespoon lemon juice
1 cup canned cherries in syrup, drained
1. Preheat oven to 170C / 340F. Grease and line a ceramic loaf pan.
2. Beat the butter and sugar in a large bowl with electric hand beaters until pale and fluffy. Add eggs one at a time, beating well between additions.
3. Fold the flour through the mixture with a large spoon or spatula until just combined then lightly fold through the lemon juice and cherries.
4. Spoon the cake mixture into the prepared loaf dish. Bake for 45-55 minutes or until golden brown and cooked through.
Cover the cake with foil if it starts to brown too much during cooking.
If fresh cherries are hard to come by, you can use a combination of other stone fruits - apricots, peaches or plums will work well.
Alternatively, a simple dusting of powdered sugar or chocolate shavings would be a beautiful way to dress up this simple yet delicious cake.