Iced Maraschino Cherry and Walnut cake
Witch Soup :: Recipe Section :: GingerBread House :: Cakes
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Iced Maraschino Cherry and Walnut cake
Iced Maraschino Cherry and Walnut cake
Ingredients:
400g plain flour
330g caster sugar
3 tsp baking powder
3/4 tsp salt
150g butter, softened
4 egg whites
2 egg yolks
225ml milk
1 tsp vanilla extract
100g Maraschino cherries, chopped
80g walnuts, chopped
Cherry Icing:
400g icing sugar
90g butter
1/2 tsp vanilla extract
110g Maraschino cherries, chopped
50ml water
50ml cherry juice (reserved from the cherries)
METHOD
For the cake: Combine the sugar and butter in a bowl and cream until pale and fluffy. Add the egg yolks and vanilla extract and beat until thoroughly combined. Then, whilst beating continually, add the milk in a steady stream and beat the batter until smooth.
Sift together the flour, baking powder and salt into a bowl then add to the wet ingredients and mix thoroughly to combine, until you have a smooth batter. Add the nuts and cherries then beat the egg whites in a clean and dry bowl until they form soft peaks. Gently fold the egg whites into the cake batter then turn into a greased and floured cake tin. Transfer to an oven pre-heated to 180°C and bake for about 35 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.
Allow to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
For the icing:
Cream together the sugar, butter and vanilla extract until pale and fluffy (using a machine is easiest). Combine the water and cherry juice and slowly add to the sugar and butter combination, mixing continually until you have a spreading consistency. Remove from the mixer and gently fold in the cherries.
As soon as the cake is cold spread the icing over its top and sides
Ingredients:
400g plain flour
330g caster sugar
3 tsp baking powder
3/4 tsp salt
150g butter, softened
4 egg whites
2 egg yolks
225ml milk
1 tsp vanilla extract
100g Maraschino cherries, chopped
80g walnuts, chopped
Cherry Icing:
400g icing sugar
90g butter
1/2 tsp vanilla extract
110g Maraschino cherries, chopped
50ml water
50ml cherry juice (reserved from the cherries)
METHOD
For the cake: Combine the sugar and butter in a bowl and cream until pale and fluffy. Add the egg yolks and vanilla extract and beat until thoroughly combined. Then, whilst beating continually, add the milk in a steady stream and beat the batter until smooth.
Sift together the flour, baking powder and salt into a bowl then add to the wet ingredients and mix thoroughly to combine, until you have a smooth batter. Add the nuts and cherries then beat the egg whites in a clean and dry bowl until they form soft peaks. Gently fold the egg whites into the cake batter then turn into a greased and floured cake tin. Transfer to an oven pre-heated to 180°C and bake for about 35 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.
Allow to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
For the icing:
Cream together the sugar, butter and vanilla extract until pale and fluffy (using a machine is easiest). Combine the water and cherry juice and slowly add to the sugar and butter combination, mixing continually until you have a spreading consistency. Remove from the mixer and gently fold in the cherries.
As soon as the cake is cold spread the icing over its top and sides
Similar topics
» Cherry and Walnut Cake
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» Lemon and Walnut loaf
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Witch Soup :: Recipe Section :: GingerBread House :: Cakes
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