The best Cherry Loaf Tea Cake! It’s fruity and ideal for your afternoon tea!
- 175 g Butter OR Stork Bake
- 250 ml Castor sugar
- 4 large eggs
- 200 ml Cake flour
- 200 ml Self-raising flour
- 5 ml vanilla essence
- 15 ml (1 tablespoon) milk
- 1 cup of cherries halved and tossed in 30 ml cake flour (I used red cherries also tossed in cake flour)
Cream butter and castor sugar.
Add eggs and then sift the cake and self-rasing flour and add together.
Add milk and vanilla essence.
Greased and line a medium loaf cake pan.
Bake at 170 C for 50 minutes or until a skewer inserted comes out clean.
Leave the cake for 10 or 15 minutes, then turn out on a wire rack to cool.
To make a coconut loaf, you will use 1 cup desiccated coconut instead of glace cherries
tossed in flour.
Amount Per Serving Calories 277Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 93mgSodium 223mgCarbohydrates 35gFiber 1gSugar 19gProtein 4g
Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.
How to present the cherries sinking to the bottom of your Tea Loaf:
Cut whole cherries into halves or smaller pieces. Whole cherries can be too heavy for the cake batter, causing them to sink. By cutting the cherries into smaller pieces, you reduce the risk of this happening. After cutting the cherries, dust them in some flour before adding it to the batter.
Prepared, tried, and tested Feriel Sonday