Cherry and Cranberry Cake


The pressure of naming your child..and that lovely nickname…we were stuck with so many names in case its a girl child…But you see..the moment she was born…all I could think was calling her Cherry. since then although number of names have been doing round for my little angel…Cherry is what she is to me and she too cherishes that name. Cherry is cutest, Cherry is mumma’s doll..well now you can relate why this cake or the mere mention of cherry takes me on my happy ride. Chocolate is nowhere in this cake and I was pretty sure she won’t even touch the cake…to my surprise she not only helped me in pitting the cherries…she waited and waited till the cake was out of the oven (1hr 20 minutes u see is a long wait for her). Her joy in turning out the cake on plate..nudged my heart and quickly whisked Chocolate sauce by https://www.davidlebovitz.com/the-best-chocol/. The result…my darling actually ate a non chocolate cake…yay happy me🥰

Preparation time- 20 min
Cooking Time- 1 hr 20 min

Ingredients

200 g Glace’ Cherries
175 g Butter
175g Castor Sugar
3 eggs
zest and 2 tsp juice of orange
225 g flour
50g dried cranberries

Method

Sieve, rinse the cherries in cold water and let them dry. Pre heat the oven at 160°C, beat butter and sugar in a bowl, add zest, eggs, make the batter fluffy, add flour gradually. Chop 3/4 of cherries and keep the rest aside. Add the chopped cherries and cranberries in the batter. Mix, and layer it in the lined cake pan, top it with cherries. Bake at 160 for 1hr 20 minutes, check with skewer and if required bake further for 10 minutes. Allow it to sit in the pan for 10 minutes. Turn it out on the serving dish and serve warm with warm chocolate syrup.

Published by Richa Bhargava Mitra

A food enthusiast who finds cooking a stress buster. A core Rajasthani married to a Bengali, my kitchen is always happily churning out dishes covering both the states as well as many other experiments including all things sweet :) Baking has never been a part of my growing years and messing around in the kitchen schedule. Primarily because baking without egg never seemed like an option...why ? Well this goes wayyy back. I am a Bhargava who are strictly vegetarians by choice and religion. Hence no onion, garlic , eggs etc can even enter the house..forget the kitchen. But growing years of every generation had their share of baked goodies which always had eggs. My Grandfather ( Mother's father) used to assist in a bakery during his college days in Rawalpindi..this was before India's independence and hence all the bakeries etc were British. My grampa still swears by the taste of all the amazing patisseries and almond milk etc. My mother had her share during her Convent school days and so did I. For my father there was a twist, by the time he grew up his mother had allowed onion and eggs in kitchen ....yippeee. But then eventually every one grows up and the religion factor comes into the picture. Hence till date at my Mother's place no onion in the kitchen. But i married a bengali who was nowhere near to be a vegetarian. So after many... failed, not so successful, will do, oohh good, disaster, can you keep the taste consistent, too much salt and loads of patience i have finally managed to start cooking the way dishes are supposed to be. Hence my blog focuses on baked goodies, vegetarian Bhargava food and Bengali food that i have learned from my husband and In laws. Not to miss the name SweetJaw as i cannot stay away from sweet ..not in any form but i guess cakes, cookies, tarts, pastries, Indian sweets in fact any things that is either baked, deep fried, and has chocolate , icing sugar is bound be the best. So my blog's name is shamelessly SweetJaw

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