SHOUTS CAKE!!!!!

My Cherry Cake

My Cherry Madeira Cake recipe is a perfect I promise, soft, moist and delicious Madeira. It’s so lovely and it’s one of my personal favourites!

It’s quick and easy to make so why not have a go ?  And it is THE most popular recipe on the blog.

It’s such a classic and so simple,  I love it! A real teatime treat – that’s if you can wait until teatime! It’s a perfect cake for the cake tin, but it never lasts that long in my house…

Do you love baking? I love it,  it really is my way to relax and switch off. I tend to turn the music up  loud in my kitchen and dance away wooden spoon in hand.

I love the fact that when you bake you create something and it is such a science, often never the same twice. I also love the smells and everyone circling whilst they wait for it to cool!

Why is it called a Cherry Madeira Cake

So why is it called a Madeira Cake?  Well according to Wikapedia – it is a rich sponge cake that, contrary to its name, does not include Madeira.  Nor did it originate from the Madeira Islands. Historically, it was a popular cake to serve alongside glasses of the fortified wine in the 19th century in England.

And if you do decide to have a go at my Cherry Madeira Cake recipe then please drop me a note below the recipe, I love to hear your comments.

When people try or make something using the recipes I create and LOVE it, my heart is filled with tremendous joy. I can’t quite explain why?

Can we avoid Sinking Cherries?

The issue with Cherry Maderia is normally the sinking of the cherries issue 🙂

My advice is to always wash the cherries really well under a running tap and then dry them well in kitchen roll. This removes the sticky syrup which I believe is part of the culprit for the sinking of them. Then finally roll them in flour!

It works almost every time for me. Well I say every time but I  have to say not every SINGLE  time. I did hear someone say once, that placing the cherries on top of the cake before baking worked. Meaning that they at least then had a fighting chance of not sinking to the bottom?

I  haven’t ever tried this. It would be interesting to hear if you’ve tried this?

To be honest I quite like the anticipation of the slicing. And after all  the cake tastes exactly the same even if your cherries sink.  Saying that I do understand that aesthetically this cake does look so lovely studded with cherries equally (ish) spaced.

Just so you know my recipe has quite a lot of cherries, but it is after all a CHERRY Madeira and I love them!

So here’s one of my cherry cakes where the cherries sank. 🙂

See I told you, but look it’s still smiling at me nevertheless! I get it wrong sometimes too, it still tasted amazing.

Can I make this Cherry Madeira without an electric whisk?

Using an electric whisk or Stand Mixer to Cream the butter and sugar together is fantastic and really quick and then the eggs it really is great as it gets the job done quickly and incorporates lots and lots of air.

However, it can obviously be made using a wooden spoon too. It might take a little longer and it’ll just take a little more elbow grease. But think of those lovely toned arms.

Below I’ve detailed my favourite Electric Stand Mixer.

Just a few pointers about Cakes, not just Cherry ones

And please remember  if you like this cake I have so many more I’m sure you’ll love.

Freda’s Apple & Fruit Loaf is really very popular, as is my Lemon Drizzle Cake!

Oh and let’s not forget my Mum Easy Christmas Cake another classic and a must try for Christmas.

Gosh can you tell I love baking and especially the good old classics!!

Thanks Cx

Kitchen Kit

You lovely peeps have started to ask me about kitchen kit. Well you need to know I use the below stand mixer!

It’s quite an investment HOWEVER I love it and I know I will have it for life. I see it as my essential piece of kit. I also have lots of the attachments which I can talk about soon in another post Especially the pasta attachment ! Personally I believe this is the best stand mixer on the planet – but that’s just my view!

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Ingredients

• 175g Butter, at room temp
• 175g Caster sugar
• 3 large Eggs
• 1 teaspoon vanilla extract
• 220g Self Raising Flour
• 1 teaspoon Baking Powder
• 150g glacé Cherries