Feriel’s Cherry Loaf Tea Cake

Cherry Loaf Tea Cake
A Fruity loaf cake, ideal for your afternoon tea! 
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 cherries halved and tossed in 30 ml cake flour (I used red cherries also tossed in cake flour)

Method:
Cream butter and castor sugar.
Add eggs.
Add sift flours.
Add milk and vanilla essence.
Greased and line a medium loaf cake pan.
Bake on 170 C for 50 minutes or until skewer inserted comes out clean.
Leave cake for 10 or 15 minutes, then turn out on wire rack to cool.

For a coconut loaf use 1 cup dessicated coconut instead of glace cherries tossed in flour.

Prepared, tried and tested Feriel Sonday

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