Cherry and pineapple ring cake.

It’s Friday. Yay! The start of the weekend. What better way to start the weekend than with this sweet and textured cake with it’s glossy icing and bright cherry topping? This recipe is taken from Baking Bible. Enjoy.

Cake

175g softened butter

175g caster sugar

2 eggs, beaten

1 1/2 cups self-raising flour

1/4 cup milk

65 g glace cherries, quartered

25 g glace pineapple, chopped

whole glace cherries for decorating

Preheat oven to 180 degrees C. Lightly grease a 20cm ring tin and line the base with non-stick baking paper.

Cream butter and sugar. Add eggs a little at a time, beating well after each addition and adding 1 tablespoon sifted flour with the last amount of egg. Fold remaining sifted flour into mixture, then add milk, cherries and pineapple.

Pour into prepared tin and bake for 55 – 60 minutes. Turn out onto a wire rack.

When cool, ice with glace icing. Drizzle the icing down the sides of the cake. Decorate with glace cherries.

Glace icing

2 cups icing sugar

2 tablespoons warm water

food colouring and flavouring (optional)

Sift the icing sugar into a bowl. Gradually add the water, beating until the icing is smooth yet thick enough to coat the back of a spoon. Flavour and colour as required. Use immediately.

Makes 3/4 cup of icing.

Cherry and pineapple ring cake.

images: Linda ~ Pleasures of the Plate