- Food & Drink
Ah, cake. What an excellent way you are to use up the half packet of chopped walnuts that has been looking at me accusingly from my kitchen cupboard. Especially as I never seem to run out of flour, which surprises me. I don’t remember buying it but there is always a packet open, ready to wheeze a fine coating of powder over my face and hands when I pull it from the (theoretically) mouse and moth proof tub.
A cake is also a good way to make me popular with my housemates, and Housemates Numbers 1 and 3 have expressed their satisfaction with this cherry cake. There’s a possibility that they’d say anything nice in order to get their hands on any kind of cake, but I trust their exceedingly flattering judgements.
Cherry and walnut cake
240g unsalted butter, plus extra for greasing
200g caster sugar
Finely grated zest and juice of 1 lemon
4 medium eggs
300g self raising flour
80g chopped walnuts
250g cherries, stoned and halved
250g icing sugar
1 Preheat the oven to gas mark 5/190°C/fan oven 170°C. Grease a 1kg loaf tin with butter and line the base with baking parchment. Set aside.
2 Beat the butter and sugar together until fluffy and combined, then beat in the lemon zest and juice. Beat in the eggs, one by one. Sift in the flour and stir to combine, then stir in the walnuts and cherries.
3 Pour the cake batter into the prepared cake tin and bake for 50 minutes to 1 hour until the cake is risen and golden and a skewer inserted into the middle comes out clean. Leave the cake to cool in the tin for about 15 minutes, then turn out onto a wire rack to cool completely.
4 Sift the icing sugar into a large bowl and stir in enough cold water to make a thick icing. Spoon it over the cake and spread with a palette knife, spatula or just use your fingers like I did. Leave it to set. It will keep in a tin for about 2 days.