Friday, December 12, 2008
A very moist and flavourfull cake ( which means I like this cake very much). Simple, just dust some sifted icing sugar for a great presentation.
3/4 caster sugar
2 eggs, lightly beaten
1/2 tsp vanilla essence
1 cup chopped glace cherry
2 cups self-raising flour
3/4 cup buttermilk (original recipe used milk, but I prefer buttermilk for the extra moisture)
1. Preheat oven to 180 Celcius
2.Brush with oil and line a 20cm ring tin ( or any pans of your choice)
3. Beat butter and sugar until light and fluffy. Ad the eggs gradually, beating throoughly after each addition. Add the vanilla essence. Combine . Add the cherries.
4.Fold in the sifted flour alternattely with buttermilk. Stir until just combine and misture is almost smooth
5. Spoon mixture into pan, and smooth surface. bake for 30-40 minutes until done. Leave cake in tin for 10 minutes before turning out.