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Iced Maraschino Cherry and Walnut cake

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Iced Maraschino Cherry and Walnut cake Empty Iced Maraschino Cherry and Walnut cake

Post  Ju-Ju on Sat May 26, 2012 9:16 am

Iced Maraschino Cherry and Walnut cake

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)


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


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Join date : 2009-08-17
Location : In the Kitchen


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