CHERRY BAKEWELL CAKE RECIPE | BBC GOOD FOOD
If you know someone who likes bakewell tart, then they will just love this cake – it’s full of almond flavour and sandwiched with cherry jam
Provided by Jane Hornby
Categories Afternoon tea, Treat
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and make sure there’s a shelf ready in the middle. Butter and line the bases of two 20cm round sandwich tins with baking paper.
- Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don’t open the oven before 25 mins cooking time has passed.
- When they’re ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you’ll want a smooth surface for the icing later on.
- When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.
Nutrition Facts : Calories 600 calories, FatContent 32 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 75 grams carbohydrates, SugarContent 65 grams sugar, FiberContent 1 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.83 milligram of sodium
CHRISTMAS CHERRY CAKE RECIPE | ALLRECIPES
This is a lovely white cake with cherries and raisins added for those of you who don't want to go to the trouble of making traditional fruitcakes. This freezes well.
Provided by Carol
Categories Desserts Cakes Holiday Cake Recipes
Yield 1 9 x 5-inch loaf
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper one 9x5 inch loaf pan.
- Cream butter or margarine and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well.
- Sift flour and baking powder. Reserve 1/3 cup of flour mixture and toss with raisins and cherries (this will keep them from sinking to the bottom of the cake). Add flour mixture to batter and blend. Add floured raisins and cherries to dough and mix until just combined. Pour batter into prepared pan.
- Bake at 300 degrees F (150 degrees C) for 2-1/2 hours. Don't serve until several days old. Wrap the cake in plastic wrap or foil and store in a sealed tin.
Nutrition Facts : Calories 205.1 calories, CarbohydrateContent 32.5 g, CholesterolContent 35.8 mg, FatContent 8.3 g, FiberContent 1.3 g, ProteinContent 2 g, SaturatedFatContent 5 g, SodiumContent 94.1 mg, SugarContent 22.3 g
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Calories 245 calories per serving
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Total Time 01 hours 40 minutes
Category Desserts
Calories 860 calories per serving
- Drain and chop cherries, reserving juice; set aside., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries., Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.
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