Add Farmhouse Gold to your Christmas shopping list. It gives this celebration cake a rich, traditional flavour.
Serves1010
Cook time45 mins45 minutes
Prep time20 mins20 minutes, + Cooling time
+ Cooling time
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Add Farmhouse Gold to your Christmas shopping list. It gives this celebration cake a rich, traditional flavour.
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.
