Serving Details
This Cherry Loaf Cake serves 8-10 people and is perfect for afternoon tea or as a delightful dessert.
Recipe Description
This Cherry Loaf Cake is a moist and flavorful treat, bursting with sweet cherries and topped with a light glaze. Ideal for any occasion, it’s easy to make and even easier to enjoy!
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
Nutritional Ingredients
- Ingredients:
- 200g all-purpose flour
- 200g granulated sugar
- 100g unsalted butter, softened
- 3 large eggs
- 100ml milk
- 200g fresh cherries, pitted and halved
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
FAQs
Can I use frozen cherries?
Yes, frozen cherries can be used. Just make sure to thaw and drain them before adding to the batter.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Can I make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.
Instructions
- Preheat your oven to 180°C (350°F) and grease a loaf pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the halved cherries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optionally, drizzle with a light glaze made from powdered sugar and lemon juice before serving.
