This lightly spiced cherry cake is soft, moist and spongy, not too light and not too heavy. Serve it with afternoon tea or layer it into trifles or puddings. Spread on some soft buttercream icing made with a little cherry juice for extra flavour and texture.
- 250g plain flour + 2 tbsp.
- 250g cherries, stoned
- 2 tsp. baking powder
- 1 tsp. each ground cinnamon and salt
- 165ml veg oil
- 250ml milk
- 200g caster sugar
- 2 eggs
- 1 tsp. vanilla extract
Preheat oven to 170C and grease a 25cm cake tin. Halve the cherries and toss with the 2 tbsp. flour and set to one side.
Sift together the flour, baking powder, cinnamon and salt. In another bowl, beat together the oil, milk, sugar and eggs until smooth and the sugar dissolved. Stir in the vanilla.
Stir the dry mix into the wet mix until just combined and smooth. Fold in the cherries and turn the mix into the prepared cake tin.
Bake for 60 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool and then turn out.