The Ultimate Guide to Baking a Delicious Cherry Cake (UK Style)

Baking a moist and flavorful cherry cake is a rewarding experience, and this guide provides a foolproof recipe tailored for UK kitchens and palates. We'll cover everything from ingredient selection to baking tips, ensuring your cake is a true masterpiece.

Ingredient Spotlight: Sourcing the Best for Your Cherry Cake

The success of any cake hinges on the quality of its ingredients. For a truly authentic UK cherry cake, let's focus on sourcing the best:

• Flour: Plain flour is your go-to. Look for strong British brands for consistent results.
• Butter: Unsalted butter is preferred, allowing you to control the sweetness. Use good quality, preferably British butter, for a richer flavor.
• Sugar: Caster sugar provides the perfect balance of sweetness and texture.
• Eggs: Large, free-range eggs are recommended. Their richness contributes to a moist cake.
• Cherries: Fresh cherries are ideal, but frozen cherries work well too (ensure they are fully thawed and drained before use). Look for varieties like Morello cherries for their tartness, which complements the sweetness of the cake. Alternatively, you can use good quality cherry jam.
• Baking Powder: Essential for lift and a light texture. Check the expiry date.
• Milk: Full-fat milk adds richness and moisture. Semi-skimmed works too.
• Almond Extract (optional): A few drops enhance the flavour profile beautifully.

The Recipe: A Simple Yet Exquisite Cherry Cake

This recipe yields a delicious 8-inch round cake. Adjust quantities for larger or smaller cakes accordingly.

Ingredients:

• 200g unsalted butter, softened
• 200g caster sugar
• 4 large free-range eggs
• 200g plain flour
• 1 tsp baking powder
• 100ml full-fat milk
• 200g fresh or frozen cherries (thawed and drained)
• ½ tsp almond extract (optional)
• Icing sugar for dusting (optional)

Instructions:

1. Preheat & Prepare: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and flour an 8-inch round cake tin.
2. Cream Butter & Sugar: Cream together the softened butter and caster sugar until light and fluffy. This is crucial for a light and airy cake. Use an electric mixer for best results.
3. Add Eggs: Gradually beat in the eggs one at a time, mixing well after each addition.
4. Dry Ingredients: In a separate bowl, sift together the flour and baking powder.
5. Combine Wet & Dry: Gently fold the dry ingredients into the wet ingredients, alternating with the milk, until just combined. Be careful not to overmix.
6. Add Cherries & Extract: Gently fold in the cherries and almond extract (if using).
7. Bake: Pour the batter into the prepared cake tin and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
8. Cool: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
9. Dust (Optional): Once completely cool, dust with icing sugar for an elegant finish.

Tips for Baking the Perfect Cherry Cake

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal creaming.
• Don't Overmix: Overmixing develops gluten, resulting in a tough cake.
• Check for Doneness: Use a skewer to check if the cake is baked through. If it comes out with wet batter, bake for a few more minutes.
• Storage: Store your cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Variations and Serving Suggestions

• Chocolate Cherry Cake: Add 50g of cocoa powder to the dry ingredients for a decadent twist.
• Cherry Almond Cake: Increase the almond extract for a stronger almond flavour.
• Glazed Cherry Cake: Make a simple glaze by whisking together icing sugar with a little milk or lemon juice.
• Serve with: Cream, custard, ice cream, or a dollop of whipped cream.

This comprehensive guide provides you with all the necessary information and a delicious recipe to bake a stunning cherry cake. Enjoy the process and the delicious results! Remember to share your baking creations using #cherrycakeuk on social media!