Ingredients:
Ingredients:
200 g (1 cup) unsalted butter, softened
200 g (1 cup) sugar
4 large eggs
200 g (1 ½ cups) all-purpose flour
1 ½ tsp baking powder
1 tsp vanilla extract
2 tbsp milk
150–200 g candied cherries (or cherry pie filling / maraschino cherries, halved)
Instructions:
- Preheat oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake tin.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each. Stir in the vanilla.
- Sift flour and baking powder together, then fold gently into the mixture. Add milk to loosen the batter if needed.
- Pour half of the batter into the prepared tin. Add a layer of cherries, then top with the remaining batter. Place a few more cherries on top (they will sink a little as it bakes).
- Bake for 40–50 minutes, until golden and a skewer inserted in the center comes out clean.
- Let cool slightly before removing from the tin.
✨ Tips:
You can replace cherries with blueberries, raspberries, or even chocolate chips.
Dust with powdered sugar before serving for extra presentation.
Serve warm with whipped cream or vanilla ice cream.
Instructions:
Enjoy!