I love a really moist cake and this one is a doozy. Bursts of flavourful cherry, lush juice, a light cake with a cinnamon finish on the tongue. Yummy. We won’t mention that it’s low fat, low sugar and high fibre. This is a cake with a LOT of portions. That’s because it keeps well and is so delicious and healthy, you will be wanting all those portions. If you don’t, invite the local rugby team round instead.
The first item you need to get yourself is a jar of these beauties. Bottled cherries. Obviously, when you buy yours, it will have cherries and juice inside it – not ribbon and scissors (but you many recognise some of that ribbon adorning your baking kit if you order one from Etsy). Bottled cherries in juice are a wonder in winter and stock up when you find them. In season, you can use fresh cherries.
Morello cherry pudding cake
Makes 10 servings
3oz/ 75g/ 3/4 stick butter
3oz/75g soft brown sugar
8oz/200g self raising flour (self rising)
1 teaspoon/5ml baking powder
1 tablespoon/15ml milk
2 tablespoons/30g oat bran
1 teaspoon/5ml cinnamon
2 handfuls pitted Morello cherries or half a 930g jar of Polish bottled cherries in juice, pitted (save the juice)
Preheat the oven to 350F/180C/160C fan/Gas Mark 4 and grease a 9 inch cake or flan tin.
Cream the butter and sugar together in a large bowl until fluffy.
Sift the flour, cinnamon, a tablespoon of bran and baking powder together.
Beat in one egg into the butter and sugar mix, then a tablespoon of flour, then another egg and the milk, then some flour, the final egg, then combine in the rest of the flour.
Stir in the cherries.
Spread the mixture evenly into your tin (I used a fluted flan dish) and level the surface. Sprinkle the final tablespoon of oat bran evenly over the top.
Bake for around 30 minutes until browned.
Pour over your reserved cherry juice. I used all the juice in the jar – I like a lot of cherry juice 🙂
Serve warm. This would be lovely with some whipped cream or ice cream.
Fairycakemother tip – if you pit the cherries in advance, this cake is fast to make and it can bake while you eat your main course.
[Adapted from The Pioneer Woman]