About this recipe:I tend to use tinned black cherries but you could cook down fresh ripe cherries and use those. Delicious cake to serve at a coffee morning! The sauce is perfect on it's own to serve over ice cream or a cheesecake.
125g plain flour
200g caster sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon butter or cooking marg
60g walnuts, chopped
1 (425g) tin black cherries in juice
5 tablespoons caster sugar
1 tablespoon cornflour
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Method Prep:20min › Cook:35min › Ready in:55min
Preheat the oven to 180 C / Gas 4. Grease the bottom of a 23cm square baking tin. Drain the cherries but keep the juice for the sauce.
Combine the flour,200g caster sugar, baking powder and salt. Beat in the butter and eggs at medium speed until well blended. Fold in the nuts and 1/2 of the drained cherries. Spread the cake mixture into the prepared tin.
Bake at 180 C / Gas 4 for 35 to 40 minutes. Serve cake warm or cooled with cherry cauce spooned over the top.
To make cherry sauce: In a small saucepan combine 5 tablespoons sugar, 1 tablespoon cornflour, remaining cherries and the reserved cherry juice. Cook over medium heat, stirring occasionally until mixture is thick and clear.