A plain cake batter is enriched with cream cheese and butter in this ever-so-simple yet delicious cherry cake recipe. The pecan and walnut topping give a little crunch, too.
- 300g caster sugar
- 280g plain flour
- 4 eggs
- 1 tsp. vanilla
- 225g each butter and cream cheese
- 1 1/2 tsp. baking powder
- Pinch of salt
- 3 tbsp. flour
- 40g each chopped pecans and walnuts
- 175g glace cherries, halved
Preheat oven to 170C. Scatter nuts evenly over the bottom of a 20cm cake tin.
Sift together the flour, baking powder and salt. Set to one side. Toss cherries in 3 tbsp. flour, set to one side. In a bowl, cream the butter and cream cheese together until smooth and fluffy. Beat in the sugar until pale and fluffy, then beat in the eggs one at a time.
Sift the dry mix into the wet mix and stir to combine. Fold in the cherries and tip into the prepared tin.
Bake for 60-70 minutes or until a skewer inserted into the centre of the cake comes out clean.