Cherry Cobblestone Cake


175 gr – 6.5 oz softened margarine
175 gr – 6.5 oz caster sugar
3 eggs at room temperature
100 gr – 3.5 oz sultanas (or golden raisins in USA)
85 gr – 3 oz thickly chopped glac‚ cherries
30 gr – 1 oz chopped angelica (optional)
225 gr – 8 oz plain flour
1/2 flat tspn baking powder
60 gr – 2 oz halved glac‚ cherries
3 tbspns cherry jam


Butter a 1 kg – approx. 2 lbs loaf tin and line it with greased greaseproof paper. Place the margarine, sugar, eggs, sultanas, glac‚ cherries and angelica in a mixing bowl and mix everything together so it evenly distributes. Sift the flour and baking powder together and beat all the ingredients together with a wooden spoon or wooden whisk until an evenly incorporated mixture has formed. Spoon the mixture into the prepared tin with a wet spoon and smooth out the surface. Place the halved glac‚ cherries in rows along the surface of the loaf.


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