Every Christmas Eve night right before bed my mam used to unwrap the cherry cake and cut everyone a slice while my dad make a huge pot of tea. There was no other time throughout the year that we would ever have cherry cake or glacé cherries in the house. It was always a favourite time for me and one tradition that I knew I wanted to continue now that I’m no longer at home.
So I got the recipe from my mam and then made 3 trips to the supermarket looking for glacé cherries and cream of tarter. I finally found the former in Publix but I couldn’t find any cream of tarter at all. After some googling for substitutions and realising that there isn’t really a good one I decided that my best bet instead was to use some baking powder. Happily it worked out perfectly and the cake tasted divine.
225g plain flour
150g soft butter
150 castor sugar
½ teaspoon of baking powder
400g glacé cherries
Cover cherries in a fine layer of flour making sure that each cherry is lightly covered – this helps prevent the cherries from sinking to the bottom of the cake during baking. Preheat oven to 320 F (160 C).
Cream butter with 125g of plain flour. In separate bowl beat the eggs and sugar together for 3-5 minutes. Gradually combine the egg mixture into the flour-butter mixture. Add the rest of the flour and stir in the cherries.
Transfer the mixture to a baking tin (7 inch) or a 1lb loaf tin that’s been lined (bottom with tall protruding sides) with grease proof paper. Use any remaining egg white form shells to glaze the top of the cake.
Cover the top of the tin with grease proof paper to prevent the top form over cooking. Bake for approx. 2 hours but cooking time varies with ovens. Check the cake after 90 mins by inserting a tooth pick into the center of the cake when it comes out clean the cake is cooked. Remove the greaseproof film from the top of the cake about 10 minutes before the end of baking time.
Allow to cool completely. Slice and serve with a huge mug of tea.