As some of you will know, I'm not eating cake at the moment. It is hard to believe and even harder to do, but not as hard as moderation which I just cannot seem to master. Despite the fact that I am not partaking, I still really enjoy baking and there are so many things I want to make. Thankfully, Andrew's workmates are more than happy to receive baked goods so I have an outlet. I really wanted to make this chocolate cherry cake that I came across in the ultimate chocolate cake recipe round up. Sadly, I ran out of fairtrade chocolate (!) so I made a rum-scented sour cherry cake instead.
I sound like a broken record at the moment but the original recipe for this came from Not Quite Nigella . I changed the size of the cake and a few other things so I'll give you the recipe I used.
150 unsalted butter, softened
3/4 cup caster sugar
1 tablespoon rum
1 2/3 cup wholemeal flour
2 teaspoons baking powder
icing sugar for dusting
1 jar sour cherries (680g or 350g drained)
1 teaspoon cinnamon
1 tablespoon demerara sugar
- Cream butter and sugar then add eggs one at a time, beating until combined. Add rum.
- Stir in flour and baking powder then scrape into a 22cm (8") lined springform tin.
5. Bake in a moderate oven for 50 mins or until a cake tester comes out clean.
6.After 10 minutes take out of the tin and cool on a rack.
7. Dust with icing sugar and serve (or photograph a slice then put it back and send it to work with your husband).