Cherry and Walnut Cake

Ingredients

250g butter
150g sugar
zest of1 lemon
4 eggs, separated
125g walnuts
250g glace cherries

 

 

½ cup milk
2 tbs brandy
½ tsp vanilla
3 cups plain flour
Image to come

Method

  1. Preheat the oven to 140o C and line a 20cm round tin, or two sandwich tins with baking paper.
  2. Cream the butter, sugar and lemon zest.
  3. Add the egg yolks one at a time, beating well after each.
  4. Fold in the nuts and cherries alternately with the milk, brandy, vanilla and flour.
  5. Beat the egg whites with clean beaters until fluffy, then fold gently into the cake mixture.
  6. Pour the mixture into the tin and bake for 1½ hours.
  7. If two sandwich cakes are made, fill with whipped cream and dust with icing sugar.

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