Orange and bourbon cherry cake
I don’t mind being the first to admit that this is not a pretty cake. But it’s not really meant to be fancy and dainty and eaten off bone china tea plates though. I was aiming for something a bit more rustic and traditional, whilst at the same time not being too traditional in terms of flavour.
I was thinking of those classic fruit cakes which are so common in Britain, usually served with a pot of tea and sometimes laced with a little whisky. This is my Anglo-American version. A Madeira cherry cake flavoured with orange and bourbon. I made it for Mr Colonial Cravings to say thank you for all the hard work he has put in being tech support for my new site, so I tried to think about what he would like rather than what I would like to play around with making. Hence the lack of frosting or fancyness.
If you’re slightly less obsessed with baking using booze than I am then feel free to switch the bourbon to orange juice.
2 tsp baking powder
3 tbsp bourbon
zest of one orange
100g glacee cherries, cut in half and dusted with a little flour
Pre heat your oven to 170°c and grease and line a 7″ spring-form or loose bottomed cake tin.
Beat together the butter and sugar until they are creamy and fluffy. Beat in the eggs, one at a time and then sift in the flour and baking powder. Beat this so that you have a thick, smooth batter.
Stir in the bourbon and orange zest before finally folding in the cherries.
Pour the batter into the prepared tin and smooth off the top. Bake the cake for around 45 minutes, until a cake tester comes out clean.
Let the cake cool in the tin for 15 minutes before turning it onto a wire rack. Sprinkle the top with a little sugar before serving if you like.