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Mary Berry Cherry Cake

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My American adaptation of Mary Berry’s Cherry Cake from the television show “The Great British Bake Off”.

Mary Berry Cherry Cake

By  Sue Lau | Palatable Pastime

This month for #BundtBakers the theme is all about cherry Bundts. Choosing  what to bake was very easy for me, since this cake has been on my radar since I saw it on television (The Great British Bake Off) which although the  episode is older, I had just come across it.

It’s nice that the recipe is pretty much laid out for me, since I don’t usually cook other people’s recipes, although I do read a lot of cookbooks and cooking magazines. As a blogger, nowadays I look at the photos  more than  anything, because I always hope for my pictures to look as good as my food.

But face it- I am a cook, not a professional photographer.

Besides the ease of having it laid out for me here, I also was a bit curious how I would stack up if it had been me on the show. If you  have seen that episode, let me know how you think my cake turned out!

I did make a few tweaks evening up the measures and some extracts added.

Don’t  forget to scroll down under the recipe print and see the entire lineup of cherry cakes. #BundtBakers have been working very hard! (I mean, you don’t actually think it is easy to eat so much delicious cake do you? ;))


Mary Berry Cherry Cake



Ingredients:
  • 6 ounces unsalted butter, softened
  • 1 cup Ultrafine Baking sugar or Caster sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup almond flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • zest of one lemon (reserve juice)
  • 7 ounces candied glace cherries, rinsed and dried
  • 2 tablespoons flour
  • Baker’s Joy spray

Glaze  Ingredients:

  • 1-1/4 cups sifted confectioners sugar
  • 2-1/2 tablespoons  fresh lemon juice (from the lemon above)
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon lemon extract
  • 2-3 tablespoons toasted sliced almonds
  • 4 candied glace cherries, halved

Method:

  1. Preheat oven to 350°F.
  2. Spray a Bundt cake pan with Baker’s Joy spray or grease, flour and shake out excess; set pan aside.
  3. Cream softened butter with sugar in an electric mixer. If you don’t have Caster sugar, pulse the same amount  of granulated sugar in a food processor to give it a finer grain.
  4. Add eggs one at a time; then add extracts.
  5. Stir together the flour, almond flour, baking  powder, salt and lemon zest.
  6. Add flour mixture gradually to mixer and blend until smooth, about 2 minutes.
  7. Rinse cherries  under fresh water, drain, and pat dry with a paper towel. Remember these are glace cherries (fruitcake type), not the maraschino cherries in a jar. 
  8. Cut cherries into fourths, then toss with 2 tablespoons flour until they are thoroughly coated. The flour acts as a glue to help them stay suspended in the batter  rather than sinking to the bottom.
  9. Gently fold cherries into the batter,  then spread the batter evenly into the Bundt pan.
  10. Bake cake for 35-40 minutes or until a toothpick inserted can be removed without wet batter clinging to it.
  11. Cool cake in the pan  for ten minutes before turning out to finish cooling on a wire rack.
  12. When  cool, mix glaze ( confectioner’s sugar, lemon juice and extracts) and apply  to cake, decorating with halves of glace cherries and toasted sliced almonds.

From the kitchen of palatablepastime.com

#Bundt Bakers

March 2018: Cherries

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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