I’ve just finished baking 2 of these: one for Garman’s birthday in the creche tomorrow and one for his birthday tea at home. Hope he likes it. If it tastes half as good cooked as it did raw, we’ll be doing well.
This recipe comes from The Austalian Woman’s Weekly Cakes and Slices Cookbook which I love because it has loads of different and some really unusual recipes (Chocolate Zucchini cake anyone? And don’t laugh the chocolate potato cake in this book is one of my favourites. Potato and Chocolate hmmmm)
However I substituted chopped dried apricots for the glacé cherries because can you believe I had no glacé cherries. Believe it – they are a culinary abomination. Think of a fresh cherry, think of a glacé cherry. How can they both be called cherries?
Enough! Here’s the recipe. I chose it because half an hour before our party started last Saturday I exclaimed to Himself “Ohmigod! I’ve no dips.” and sent him off to buy ingredients which I had no time to whip into hummous etc. so I was left with a ton of sour cream.
125g butter
2 teaspoons greated lemon rinf
1 cup castor suger
3 eggs
1/2 cup sliced glacé cherries (see above)
1/2 cup sultanas
1 and 1/2 cups self-raising flour
3/4 cup of plain flour
3/4 cup sour cream
1/4 lemon juice (the juice of a lemon)
Preheat oven to 180 deg C.
Grease a 14cm * 21 cm loaf pan. (they say line base with paper, grease paper. I say life is too short.)
Cream butter, ring and suger in small bowl with electric mixer ntil light and fluffy; bet in eggs one at a time, beat until combined. They say transfer mixture to large bowl. I say start off in a large bowl, save on washing up. Stir in fruit, then half the (sifted – you decide) flours with half the combined sour cream and lemon juice, the stir in remaining flours and lemon mixture. Pour into prepared pan. Bake for about 1 1/4 hours (Mine took 1hr 10 min at 175 in a fan assisted oven.) Stand for 5 mins before turning on to a wire rack to cool.
G and I will be decorating ours anon – photos to follow.