Cakes ♡, Celebrations ♡, Summer ♡

Birthday Bundt ~ Cherry Cake ♡

Hello my frosted fairies! I hope the sunshine and long summer days are treating you well (right now I’m feeling as sticky as a hot cross bun…it’s not a good look.) This time last week it was my mother’s birthday and of course I decided to bake something.

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Alongside gifts of bath truffles from The Yorkshire Soap Company and a bouquet of beautiful sunflowers, I thought that a cherry cake would be the perfect celebration treat…

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It was after watching another episode of, you guessed it, The Great British Bake Off,  that I felt inspired to create Mary Berry’s classic cherry bundt cake. Although this is a technically challenging bake, I was willing to accept the difficulties that lay ahead. The aim is to make sure that you have your cherries evenly dispersed throughout the sponge; we want to avoid them sinking to the bottom!

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This bundt has the sweetest and fluffiest sponge and inside it glistens with a set of scrumptious ruby red glaciér cherries. The cake is then topped with a sprinkling of toasted almonds and encased in a lemon glacé icing.

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Of course it goes perfectly well with a cup of tea and after just a few days in my household it was gobbled up in a jiffy.

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I used a savarin cake mould and I’m so pleased with the result! It provides an effortlessly elegant shape and finish without any extra stress.

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As the summer months float away, make sure to take a break with a slice of cherry cake!

Ingredients:

For the sponge:

200g glacé cherries

225g self-raising flour

175g softened butter

175g caster sugar

1 lemon, finely grated zest

50g ground almonds

3 large free-range eggs

For the decoration:

175g icing sugar

1 lemon (juice only)

15g flaked almonds

5 glacé cherries, quartered

Method:

For the sponge:

  1. Pre-heat the oven to 180˚C. Grease a bundt tin or savarin mould with butter.
  2. Cut the glacé cherries into quarters. Set aside five quartered cherries for the decoration later.
  3. Place the rest of the quartered cherries into a sieve and rinse under running water. Drain well then thoroughly on kitchen paper and mix in two tablespoons of flour.
  4. Measure out the remaining ingredients into a large bowl and beat well for two minutes. Once you have combined your ingredients, lightly fold in the cherries.
  5. Turn the mixture into a prepared tin and bake in the oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.

For the decoration:

  1. To make the icing, mix the icing sugar together with the lemon juice to form a thick paste.
  2. Drizzle the icing over the cooled cake and sprinkle over the toasted almonds and reserved cherries.

Here are a few more pictures of the end result! ♡

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I really hope you enjoyed this post and please let me know in the comments section below what your favourite summer fruit is. If you decide to try out this recipe, please remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth) 🌸🍓🍒💗

I’m sending lots of love to you all and I hope you have a fantastical week filled with dreamy ice cream sundae’s drizzled with strawberry syrup and topped with unicorn sprinkles! 🌸🍦✨🍥

Sophie

xoxo

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6 thoughts on “Birthday Bundt ~ Cherry Cake ♡”

  1. This looks aaaaamazing! Literally making my mouth water at the photos :’) I hope your mum had a gorgeous birthday, I used to work at the Yorkshire soap company and the bath truffles were my favourite! I hope she loved them! ❤ ❤

    Liked by 1 person

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