Sunday, 9 February 2014

Hot iced Cherry Cake


Hot iced Cherry cake baked in a bundt cake tin then drizzled with hot icing, if looks could kill. This cherry cake recipe is as simple as it gets using the creaming method. The 1st job is to wash and rinse your glacé cherries and half them, then set aside to drain in a sieve. The rest is simples just make sure to grease and flour your bundt tin thoroughly. If you want to be a bit more adventures then try adding kirsch to the icing, remember to heat it up before you drizzle.



Hot iced Cherry Cake recipe

210g glacé cherries washed rinsed, cut in half then drain
85g Plain flour
90g unsalted butter
160g caster sugar
2 eggs lightly beaten
1 teaspoon natural vanilla extract
125g self raising flour
80ml milk

For the Hot icing

125g icing sugar
about 2 to 3 tablespoons boiling water

Alternatively use a butter cream icing
125g icing sugar to 20g butter



Preheat your oven to 180°C/ fan 160°C

Grease a 20cm bundt or kugelhopf tin and dust with flour, shake any excess flour out. Once cherries have drained sufficiently toss them in a little flour and set aside.

Cream the butter and sugar together until light and fluffy, add the eggs gradually adding a little flour if curdling. using a large metal spoon fold the flour through the mixture, lastly fold in the drained flour coated cherries.

Spoon the mixture into your prepared tin and smooth the surface then bake for 35 minutes, don't be tempted to open the oven door to soon or your cake will collapse. test with a skewer.

Mix up your hot icing, you want a pouring consistency, then brush the icing all over the baked cake allowing to drizzle down the sides.....ooooohhhhh yes...luvely





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