I first made this cake back in February which seems like a lifetime ago given how this year has turned out.
I got the blog ready but got to distracted making the cake that I did not take a single picture…oops. So, with a few tubs of spare cherries I decided it was time to try again.
How to stop the cherries sinking? Well I do not know the answer that question because both times I have made this cake the cherries sunk.
First time around I read that you should coat them in flour which did not work and this time I used Mary Berry’s tip of washing them and drying which again did not work.
I am determined to find out how to make sure they do not sink…I’m not sure if it’s a thicker mixture that’s needed or more cherries.
No matter where the cherries are in this cake it still a beautiful cake, the cherries add an extra sweetness to this cake.
In our house cake does not just get eaten as cake by itself, evaporated milk will often be added to the cake just for something extra. Do you add anything extra to cakes when you eat them?
Cherry Madeira Cake
- 175 g butter
- 175 g caster sugar
- 225 g self-raising flour
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 150 g glace cherries
- 2 tsp milk
- Pre-heat the oven to 180 degrees. Place your glace cherries into a spoonful of flour. (stops sinkage) Pop a liner in to the loaf tin
- Mix the butter and sugar together until fully incorporated the add the eggs and vanilla extract.
- Then add the flour, baking powder and milk and mix until fully incorporated. Then add the cherries and stir these through the mixture.
- Pour the mixture into the liner and pop the tin into the oven.