Let’s make 2012 the Year of the Cake

2 Jan

Happy New Year Cake fans! And here to celebrate the start of 2012 I offer you this pretty, pale green cherry cake…

Cherry cakeHopefully this year will be a happy one, a prosperous and healthy one, and most importantly, a cake-filled one. My one wish would be that all cakes and bakes turn out as intended, and not, er, as this pretty, pale green cherry cake…which wasn’t going to be green at all…but, uhm, yours truly grabbed the green food colouring instead of the vanilla! Too late! It was in the batter before I realised, and there before my eyes, a perfectly normal-looking cake was turning bright green. Happily, the colour softened a bit when the flour was added, but for a brief moment it was a shocking, lurid, green. Oh well, thought I, the taste shouldn’t be affected, and maybe I can pretend that it’s a spring green, intended to welcome the next season (a little early). Perhaps I can hide it away, serve it up by candle light only, pretend it never happened…

But you know, once baked it didn’t look too bad. The cherry cake recipe is quick and easy and works beautifully in any colour! I’m happy to share it with you.


170 butter, softened
3/4 cup golden caster sugar
1 teaspoon vanilla essence (or bright green food colouring, haha)
1 teaspoon almond essence
2 eggs
2 cups self raisning flour
2 teaspoons baking powder
1/2 cup milk
1/2 cup quartered glace cherries


  1. Heat the oven to 180 C
  2. Prepare a ring tin or silicone mold by spraying with non-stick spray
  3. Cream together the butter, sugar and essences (and optional green stuff) until smooth and creamy.
  4. Add the eggs one at a time and beat well after each addition.
  5. Sift the flour and baking powder together.
  6. Add the dry ingredients to the creamed mixture alternately with the milk and blend gently.
  7. Fold in the cherries and pour into the prepared tin.
  8. Bake for 25 – 35 minutes until a skewer inserted in the centre comes out clean.
  9. Allow to cool on a wire rack before icing with plain water icing (icing sugar blended with a teeny but of water until you have a smooth consistency) and top with cherries.
  10. Hope for the best, not only for the cake, but for 2012 in general.
  11. Have a great year xxx

2 Responses to “Let’s make 2012 the Year of the Cake”

  1. Jereme's Kitchen January 3, 2012 at 5:48 am #

    i have already crowned it “the year of the cake”. . . but there really isn’t a bad year for cake!

    • Edyth Miles January 3, 2012 at 4:37 pm #

      Absolutely! The more cake the merrier.

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