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Cherry Cobblestone Cake

ingredients

175 g (6 oz) soft margarine
175 g (6 oz) caster sugar
3 size 3 eggs
100 g (4 oz) sultanas
225 g (8 oz) plain flour
2.5 ml (1/2 tsp) baking powder
75 g (3 oz) glace cherries, quartered
50 g (2 oz) glace cherries, halved
45 ml (3 tbsp) apricot jam
fresh halved cherries to decorate

method

1. Place all the ingredients, except the halved cherries and jam, together in the processor bowl and mix for 30 seconds. After 15 seconds, stop the machine and scrape down the ingredients.

2. Place in a greased and lined 900 g (2 lb) loaf tin.

3. Smooth the top and arrange the halved glace cherries in rows over the top of the cake.

4. Bake on the middle shelf of a preheated oven 170°C, 325°F, Gas No. 3 for 2 1/2 hours.

5. Leave the cake in the tin for a few minutes, then turn out onto a cooling rack. Place halved fresh cherries over the top of the cake to decorate

6. In a small saucepan boil the apricot jam and then sieve it. Glaze the top of the cake with the jam.

What did you think?

16 people have helped to review this recipe. Thankyou!

The Cherry Cobblestone
posted by colinfrancis6@msn.com @ 01:39PM, 7/27/10
I followed recipe to the letter--2 and half hours cooking is far too long-(mine is afan oven so I cooked at 160 C) but 1/2 inch all round was dark brown and hard--only centre was edible- admit I did not check it while it was baking: suggest you amend your recipe
Colin UK 27.7.10
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