Old English Cherry Cake Recipes

OLD ENGLISH CHERRY CAKE

Steps:

• Soften butter and beat with the sugar.
• Add well beaten eggs, beat together.
• Add flour gradually.
• Add fruit last.
• Bake in paper lined tins in 325 oven for apprx 2 hours or until done, nice and golden on top Keep the cake for a few weeks before using.

CHERRY POUND CAKE

Steps:

• Preheat the oven to 325*F/165*C/ gas mark 3. Butter an 8-inch tube pan really well and dust with flour, shaking out any excess. Set aside.
• Toss the cherries together with the 1/4 cup of flour in a bowl. Set aside.
• Sift together the remaining flour and baking powder
• Using an electric hand mixer cream the butter, cream cheese and sugar together until light. Beat in the vanilla. Beat in the eggs one at a time, making sure they are completely incorporated before you add the next one. If the mixture starts to curdle, beat in a TBS of the flour.
• Gradually beat in the flour until thoroughly incorporated at a low speed. Fold in the cherries. Spoon the batter into the prepared pan and sprinkle the walnuts on top.
• Bake in the preheated oven for 1 hour 20 minutes. Cool in the pan for 5 minutes before tipping out onto a rack to finish cooling.
• Dust with icing sugar if desired and serve cut into wedges. Store in an airtight container.

FRESH CHERRY CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish.
• Whisk flour, baking powder, and salt together in a bowl.
• Place 1 cup sugar and butter in a separate bowl; beat with an electric mixer until light and fluffy, 4 to 5 minutes. Stir in milk and vanilla extract. Add flour mixture to butter mixture; mix until batter is well blended and thick, 2 to 3 minutes.
• Spread batter in the prepared baking dish; arrange cherries on top. Drizzle cherry juice over the cherries. Sprinkle remaining 1/2 cup sugar over the surface.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.