Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.

Cherry Loaf Cake ~  樱桃蛋糕

Ingredients (A)

• 173 gm unsalted butter
• 100 gm caster sugar
• 3 egg yolks
• 150 gm self-raising flour, sifted
• 45 ml milk
• 100 gm glace cherries
• pinch of salt

(B)     3 egg whites

          30 gm caster sugar

Method

1. Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.
2. Cream butter and sugar till light and fluffy.
3. Add in the egg yolks one at a time, mix well.
4. Fold in sifted flour alternating with milk and mix in the cherries.
5. In a clean mixing bowl, beat the egg whites till foamy, add in the sugar gradually and beat till stiff peaks form.
6. Lightly fold into the egg mixture, and  mix well.
7. Pour the mixture into a parchment lined 9 x 5 x 3 inch loaf pan.  Level the surface.
8. Bake in a preheated oven @ 180 deg.C for about 35 to 40 mins till golden  brown and a skewer inserted comes out clean.
9. Let cool for about 5 mins and invert onto a wire rack to cool completely.