Cherry-cinnamon wreath cake

Add Farmhouse Gold to your Christmas shopping list. It gives this celebration cake a rich, traditional flavour.

10

20m

Note: + Cooling time

45m

Ingredients

  • 200g cherries, halved, pitted
  • 185g butter, at room temperature
  • 1 cup (220g) caster sugar
  • 3 eggs
  • 2 tsp vanilla bean paste
  • 2 cups (300g) self-raising flour
  • 3/4 cup (110g) plain flour
  • 1 tsp ground cinnamon
  • 1 cup (250ml) Farmhouse Gold Full Cream Milk
  • Cherries, extra, to serve
  • Icing sugar, to dust
  • Farmhouse Gold Vanilla Custard, to serve

Method

STEP 1

Preheat oven to 180°C. Lightly grease a 26cm (top measurement) fluted bundt pan and dust with plain flour, shaking out the excess. Arrange the cherries, cut-side up, over the base.

STEP 2

Use an electric mixer to beat butter and caster sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla.

STEP 3

Sift the combined flour and cinnamon into a separate bowl. Add the flour mixture and milk to the butter mixture, in 3 batches, and gently fold to combine.

STEP 4

Carefully spoon the milk mixture over the cherries in the pan. Tap gently on the bench to smooth the surface. Bake for 45 mins or until a skewer inserted into the cake comes out clean.

STEP 5

Set aside in the pan for 10 mins before transferring to a wire rack to cool completely. Transfer the cake to a serving platter. Top with extra cherries and dust with icing sugar. Serve with the custard.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.