• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 People
  • Difficulty Normal

Recipe Ingredient

  • 180g butter
  • 160g castor sugar
  • 4 egg yolks
  • 1 tsp vanilla essence
  • 1 tbsp kirsch
  • 4 tbsp dark cherry syrup
  • 225g self-raising flour
  • 1/2 tsp baking powder
  • 170g canned dark sweet pitted cherries, well drained
  • 1 tbsp self-raising flour (extra)
  • 4 egg whites


  1. Grease sides and line base of a 21cm round or square cake tin with greased greaseproof paper.
  2. Dab dry pitted cherries with paper-towels and coat with the extra self-raising flour.
  3. Cream butter, castor sugar, vanilla essence and 2 tablespoons dark cherry syrup till light and fluffy. Stir in kirsch to mix. Add egg yolks one at a time beating well after each addition.
  4. Fold in sifted dry ingredients gradually followed by 2 tablespoons dark cherry syrup.
  5. Beat egg whites for 10-20 seconds. Add in 1 tablespoon castor sugar and continue to beat until just stiff. Fold egg whites or meringue into batter.
  6. Pour batter into prepared tin. Shake off excess flour from the cherries and drop them into the batter one at a time.
  7. Bake in preheated oven at 180°C for 10 minutes.
  8. Reduce heat to 170°C and continue to bake for 60 minutes or until skewer inserted in the centre of the cake comes out clean.

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