Glace cherries are one of those childhood things which, for me, takes me straight back to the kitchen and ‘helping’ my mother make cakes. They are sickly things really, but I loved them. The redness? The stickiness? The fact that they were a treat and not considered appropriate for an everyday cake?
This cake by Mary Berry satisfies my need for glace cherries on a wet Sunday when I fancy cake. It is pretty foolproof in that all the ingredients go into a large bowl at the same time for mixing.
Makes 1 x 2lb loaf [900g]
75g glace cherries
3 extra large eggs [I used 4 large eggs]
175g self-raising flour [I used gluten free plain flour plus 2 tsps gluten free baking powder]
100g soft margarine
100g light muscovado sugar
100g ready-to-eat dried apricots, chopped
For the icing:-
100g icing sugar, sifted
1 tbsp apricot jam
1 tbsp water
2 ready-to-eat dried apricots, chopped Pre-heat the oven to 160°C/325°F/Gas 3. Lightly grease and line a 2lb loaf tin with greased greaseproof paper.
First, prepare the cherries. Quarter, wash and thoroughly dry on kitchen paper.
Break the eggs into a large mixing bowl and then measure in the remaining cake ingredients including the cherries. Beat well until the mixture is smooth.
Turn into the prepared tin, level the top, and bang the tin on the worktop to eliminate bubbles. Bake in the pre-heated oven for about 1 hour 10 minutes, or until the cake is golden brown, firm to the touch, and shrinking away from the sides of the tin. It is cooked if a fine skewer, inserted into the centre of the cake, comes out clean.
Allow the cake to cool in the tin for about 10 minutes then turn it out and cool completely on a wire rack.
Once the cake is cold, it is ready to be iced. Measure the sifted icing sugar into a bowl. In a small pan, heat the apricot jam and water until mixed [do not overheat]. Pour the jam onto the icing sugar and mix to a smooth texture. Spoon over the top of the cake. Decorate with a sprinkle of chopped apricots down the centre of the cake.
5 to remember
tamizado/a – sifted
la mermelada – the jam
no sobrecalentar – do not overheat
una textura suave – a smooth texture
los albaricoques picados – the chopped apricots
This recipe is from ‘Mary Berry’s Ultimate Cake Book’ by Mary Berry [UK: BBC Books]
And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
An easy iced #cake with apricots & cherries #recipe via @Spanish_Valley http://wp.me/p3dYp6-1Wf