Cherry cake

Classic Cherry Cake

Ingredients

• 1 cup glace (candied) cherries, halved

• 2 tablespoons flour (for coating cherries)

Cake Batter

• ¾ cup butter, softened

• ¾ cup sugar

• 2 large eggs

• 1½ cups all-purpose flour

• 1½ teaspoons baking powder

• ¼ teaspoon salt

• ½ cup milk

• 1 teaspoon vanilla extract

Instructions

1. Prepare the cherries

   • Preheat oven to 350°F (175°C).

   • Grease and line a loaf pan or 8-inch round pan.

   • Toss cherries with 2 tablespoons flour to stop them from sinking.

2. Cream butter and sugar

   • In a bowl, cream butter and sugar until light and fluffy.

   • Beat in eggs one at a time.

3. Mix dry ingredients

   • In a separate bowl, combine flour, baking powder, and salt.

4. Combine

   • Add dry ingredients to the butter mixture alternately with milk.

   • Stir in vanilla.

   • Gently fold in the cherries.

5. Bake

   • Pour batter into the prepared pan.

   • Bake 45–55 minutes, or until a toothpick comes out clean.

6. Cool and serve

   • Cool in pan for 10 minutes, then turn out onto a rack.

Optional Toppings

• Sprinkle with powdered sugar

• Drizzle with simple icing (icing sugar + milk)

• Add extra cherries on top before baking

Tips

• You can use fresh or frozen cherries (pit and pat dry first).

• Add a little almond extract for extra flavor.

• Keeps well for 3–4 days in an airtight container.