CHEEKY CHERRY CAKE

Cherry flavors in cakes and bakes is always going to be a winner in my kitchen. My Bakewell tart and boozy marbled Bakewell loaf cake are testament to this fact. For the ultimate in cherry bursting flavor and for those you aren't a fan of that almond frangipane taste you can't go wrong with plopping some actual cherries into your bake. It saves on having to resort to using jam or flavoring which is also a plus. This cheeky boozy little number is super easy to make and can be whipped up in no time or an impromptu adult only cakey feast!

Not that you have to add the Madeira wine in this recipe to the batter if you don't wish too. You can add some rum, kirsch or any alcoholic based treat you have knocking around. If you want to make it child friendly or are swerving the booze the cake is just as light, fluffy and scrumpy without so do not worry.

Cherry weight is before they have been pitted too remember. Make sure you remove all those stones if you don't want to crack your teeth open on one and make sure you reserve any juice that might run out of the cherries as you chop them, this is all flavor that can be added in with the Madeira for maximum fruity fabulousness!

Here comes the recipe. It can be ready from ingredients to cake in less than two hours and is super simple too making it a perfect cake for baking beginners!

Cheeky Cherry Cake

120g Soft Unsalted Butter

120g Golden Caster Sugar

2 Whole Medium Eggs

170g Plain Flour

1 Tsp Baking Powder

250g Pitted And Halved Cherries

2 Tbsp Madeira Wine

1. Oven straight on to 160 degrees (140 fan) and line a loaf tin with greaseproof paper
2. Add the butter and sugar to a bowl and beat together until light and fluffy before adding in the eggs one at a time, beating after each addition until well combined.
3. Fold through the flour and baking powder until you see no streaks of flour before adding in the cherries and 1 tbsp of the Madeira, folding again until evenly distributed.
4. Pour the batter into the loaf tin and bake for 1 hour and 15 minutes until golden and an inserted skewer comes out clean.
5. As soon you remove from the oven, prick the cake over the top with a skewer or fork and brush with the remaining tbsp of Madeira until it all soaks into the cake.

Leave the cake to cool in the tin before transferring to a wire rack. The cake should be most moist after its soaked up all that delicious Madeira and as you cut yourself a big slice you should see all those red cherry jewels dotted around the inside like little precious gems of goodness. Best served with a little whipped cream and a good old pot of tea. This little tea time treat is great for knocking out in now time if you have unexpected guests or just get the urge to whip up something on the fly. Just make sure you manage to get a cheeky little slice yourself before it gets devoured by everyone else!