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The best Cherry Loaf Tea Cake! It’s fruity and ideal for your afternoon tea!
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Cherry Loaf Tea Cake
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 Tea Loaf 1x
- Category: Cake, Cupcakes, Cookies and Tarts
Description
If you love cherries as we do, add them in a simple tea loaf batter, and voila you have an easy and delectable festive sweet treat!
Ingredients
- 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)
Instructions
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.
Notes
To make a coconut loaf, you will use 1 cup desiccated coconut instead of glace cherries
tossed in flour.
Nutrition
- Serving Size: 1
- Calories: 277
- Sugar: 19
- Sodium: 223
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 93
Keywords: Tea loaf, cherries
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
Thanks for sharing
Thanks for linking and sharing
Thanks from the bottom of my heart Sir.