Evening everyone! Hope you're all well? I'm trying to relax (with a glass of red!) after a rather stressful day at work. I had a minor meltdown when I thought I'd lost my 3 year marketing plan presentation I'd been working on for weeks, with only an hour to go before I was due to present it to the whole company...arrgghhh! I was dealing with it quite calmly, but panic quickly set in & my poor colleague who I share an office had to deal with tears which could have quickly descended into a full on tantrum! Turns out our delightful IT system had saved it in a completely random place (to be honest that could have been me, it was late when I left the office last night!) & the presentation was safe & sound. Big sigh of relief, but man alive today has been a long day.
Anyway enough about work, can you believe it's only 31 days until Christmas? I have finally given in & made a start on my Christmas shopping at the weekend. To say thank you for the blog support I've had over the last year, I bought an extra gift which I'm giving away this week. Click here for details. The other thing I need to start planning is how I'm going to decorate the Christmas cake. I think it's ready, there's enough brandy in it, I realised the other day it's been fed the best part of half a bottle! I did say it usually comes with an ABV rating.
So this weeks recipe is my alternative take on a pineapple upside down cake. I love cherries & think they work really well in cakes. I've used my latest find, frozen sweet dark cherries, which I bought from Sainsburys. They are delicious & I've taken to adding them to desserts, yoghurt, as a garnish...anything really.
225g self raising flour
100g caster sugar
175g frozen cherries
1 beaten egg
1/2tsp vanilla essence
1. Rub in the flour & butter until you get fine breadcrumbs. Stir in the sugar, then the egg & vanilla & enough milk until you get a soft dropping consistency.
2. Grease a loose bottomed cake tin & spread the cherries over the base of the tin. Pour over the cake batter & spread our evenly. Bake in the oven at 180c/GM4 for 1hour - 1hour15 until golden brown & firm to touch. (I'd recommend putting a baking tray on the shelf below in case the cherry juice leaks out!)
3. Leave to cool in the tin for 10 minutes, then turn out carefully onto a rack to cool.The cherries sink into the cake mix, producing a delicious gooey topping & the cake itself is quite dense & rich. It goes really well with a cup of tea, but it would work equally as well as a dessert served warm with either a good lashing of custard or a scoop of vanilla ice-cream! Hope you enjoy, have a good week & don't forget to enter the giveaway, Rebecca x