Best 4 Cherry Madeira Cake Mary Berry Recipes

CHERRY MADEIRA CAKE

Steps:

• Pre-Heat the oven to Gas 4 / 180C
• Grease and line a 2lb / 900g loaf tin - I use those loaf liners they are fantastic
• WASH your Glace Cherries under the tap, dry and then roll lightly in self raising flour - you don't want sinking cherries!
• Cream your butter and sugar until light and fluffy.
• Add one egg at a time beating well, don't worry if it curdles a little just keep mixing and add a tablespoon of the flour. Then add the Vanilla extract!
• Next add the baking powder and flour, mix well
• Finally tip in the flour rolled cherries - mix through
• Pop mix into tin, smooth top and bake on the middle shelf for approx. 1 hour - watch the top make sure it doesn't burn - if it browns too quickly pop a piece of foil loosely over the top
• Test with a skewer - if it comes out clean it's baked
• Remove from oven and cool on a wire rack! Then enjoy with a cuppa!

MARY'S CHERRY CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
• Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
• Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.
• Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
• For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.

CHERRY MADEIRA CAKE

Steps:

• Preheat the oven to 180 C/350 F/160 FAN/Gas Mark 4.
• Grease the tin with the teaspoon of butter and line with baking parchment.
• Wash the cherries, cut into halves and dry on kitchen paper.
• In a food mixer or large bowl, cream the butter and sugar together until very soft and fluffy.
• Beat the eggs individually and add them one by one to the cake batter, mixing well after each addition.
• Use a tablespoon of the flour to mix with the cherries and add the rest of the flour, baking powder and the ground almonds to the batter.
• Fold in the flour mixture with a metal spoon.
• Put half of the batter in the bottom of the tin and spread into a layer.
• Push half of the cherries in and repeat.
• Bake for 50-60 minutes or until a skewer inserted into the middle of the cake comes out clean.
• Leave it to cool for 5 minutes in the tin and then transfer to a cooling rack.
• Wait until the cake is completely cool before slicing.

MARY'S ROYAL CHERRY TRIFLE

Steps:

• First, make the custard. Tip the caster sugar, cornflour and vanilla into a mixing bowl and add the eggs and egg yolk. Whisk with a hand whisk until smooth and blended.
• Pour the milk and double cream into a pan and heat gently until hot, but do not boil. Pour this over the egg mixture and immediately whisk until blended. Wash the pan to remove any scum from the milk and pour the custard back into the clean pan. Heat gently, stirring constantly until thickened. Don't panic if the custard starts to look lumpy as it thickens, just continue to heat and whisk until the custard is thick and smooth. Pour into a jug and cover the surface of the custard with cling film to prevent a skin from forming. Set aside to cool.
• Tip the stoned cherries into a pan with half the jam or conserve and cook over a medium heat for 5-10 mins until softened and saucy. Remove from the heat and leave to cool slightly.
• Spread half the slices of Madeira cake generously with the remaining cherry jam. Sandwich with the remaining cake slices, then cut in half. Pour the kirsch or brandy into a shallow bowl, dip each sponge sandwich into the liqueur, then arrange in the base of the trifle dish (you will need a shallow, straight-sided, 20cm round glass dish about 5cm deep). Line the edges of the dish first to create a stripy effect, then fill in the centre with the remaining sandwiches, pouring over any remaining liquid.
• Spoon over the cherries and any juice from the pan, then scatter over the broken biscuits. Pour over the cooled custard, then spread whipped cream over the top. Decorate with fresh whole cherries and chill for a few hours, or make it a day ahead and chill for up to 24 hours before serving.