Merry cherry fruit cocktail traybake

About this recipe: The 'cherry on top' of this dish is maraschino - maraschino cherries packed into a mixture of fruit cocktail, coconut, flour, butter, sugar and eggs. A moist, fruity, cherry-filled delight!

Rosina

Ingredients

Serves: 12 

  • 225g tinned fruit cocktail in syrup
  • 1 tablespoon maraschino cherry juice
  • 155g plain flour
  • 1/4 teaspoon bicarbonate of soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 55g butter, softened
  • 5 tablespoons caster sugar
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 35g desiccated coconut
  • 60g maraschino cherries, chopped

Method

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. Drain the fruit cocktail, reserving 80ml of the syrup from the tin. Add the 1 tablespoon maraschino cherry syrup to the reserved fruit cocktail syrup. Chop the drained fruit, and set it aside.
  2. In a bowl mix together the flour, bicarb, baking powder and salt.
  3. In a large bowl cream together the butter and sugar. Beat in the egg and vanilla extract.
  4. Add the flour mixture, alternating with the syrups, to the creamed mixture. Mix well and stir in the chopped fruit, coconut and cherries.
  5. Spread mixture into a greased 23cm square tin. Bake at 180 C / Gas 4 for 30 to 35 minutes. Cool. Sprinkle sifted icing sugar over the top if desired and cut into squares.

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