Holiday Cherry Cake

Growing up with the adventures of Enid Blyton’s “Famous Five”, and later Arthur Ransome’s “Swallows, Amazons” on Windermere and the waters of England’s Lake District in the 1930’s, one can safely say the diet was Pemmican (tinned beef), sea biscuits (fresh bread), Ginger “Beer” (Ale), and the famous “cherry cake” which signaled a holiday celebration.

Famous Five series by Enid Blyton Hodder & Stoughton 1942: United Kingdom

Swallows and Amazons series by Arthur Ransome Jonathan Cape 1930: United Kingdom

British cherry cake is far from the white or pink fluff of overly refined flour infused with the dyes of Maraschino cherries. This was a deep golden cake – made with almond four, ground nuts, lemon peel and glace cherries steeped in liquor. It said: “special event” with a British accent the moment the waxed brown paper parcel packed with love by “Cook” was discovered among the supplies.

Ingredients:

For the cake:

• 1 1/2 cups + 2 TBS self raising flour
• 1 1/4 cups ground almonds
• the finely grated zest of one unwaxed lemon
• 3 scant cups glacé un-dyed (or dried) cherries
• Brandy or cognac (optional)
• 1 cup butter, softened (or bake friendly butter spread)
• 1 generous cup granulated sugar
• 3 large free-range eggs
• 1 tsp almond extract
• 1 tsp vanilla extract
• 2 TBS milk

“Crackle Top” Glaze:

• 2 Tbs granulated white sugar
• 6 Tbs of water and liqueur (optional) to thin
• Slivers of candied lemon

Traditional Icing (instead of/in addition to the crackle)

• 1/2 cup confectionary icing sugar
• A few drops of almond extract
• 2 Tbs softened butter
• Slivered or sliced almonds (lightly toasted in butter or butter spray).
• Slivers of candied lemon

Method:

Add parchment paper and well-grease a cake (or loaf) pan

Macerate the glacé (or dried) cherries halves in brandy or cognac (20-30 minutes) and reserve.

Sift the flour into a bowl. Whisk in the lemon zest and ground almonds and reserve.

Cream the butter and sugar together until light and fluffy.  Beat in the eggs one at at time. 

Stir in the almond and vanilla extracts. 

Stir in the halved cherries

Add milk (or a portion of the macerated cherry juice)

Fold in the flour mixture

Spoon the batter into the prepared loaf tin.  Smooth the top.  Bake at 350 degrees in for 35 to 40 minutes.

Add “crackle topping” (ingredients listed to make a thin paste) and continue baking for 10 to 20 minutes.

Cake is finished when passing the “toothpick test”. Leave cake in the tin to cool completely.

Tip out onto a wire rack.

With English “Ginger Beer” (American Dark Ginger Ale)

and a good adventure by Arthur Ransome.

Images – KPS – 2022

“The British Empire was created as a by-product of generations of desperate Englishmen roaming the world in search of a decent meal.”

Bill Marsano

Food Critic, Wine and Spirits editor, United Airlines