Friday, May 11, 2012

Fresh Cherry Loaf

Baking is a stress release valve... love it.  We still had the last of our summer cherries, which were not plump enough to eat as is and would do better in a compote or cake... we went with cake.

2 1/4c of bran rich self raising flour
210g butter, room temp
180-200g (I only use 180) caster sugar
3 XL eggs
1 teaspoon vanilla extract
2 tablespoons of milk
large handful of cherries, tossed in flour (I had about 1 1/2 cups so that's what I used)

Beat sugar and butter until fluffy.  Add the vanilla extract and alternate adding the flour, milk and eggs until incorporated.  Fold in the cherries and pour into a greased and lined loaf pan.  Bake in a preheated 180 deg cel oven for about 50 - 55 minutes.  Cool for 5-8 minutes and then remove from pan and cool further.

A perfect teatime treat.

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