Cherry Cake

Flavor: Milky; Technique: Baking; Time: 45 minutes; Difficulty: Advanced.

Step-by-Step Guide to Making Cherry Cake

Measure the ingredients.

Wash the cherries, pat them dry with a kitchen towel to remove excess moisture.

Chop some cherries to mix with the cake batter. Leave some in large pieces for decorating the cake surface. You can also chop all the cherries and mix them into the batter. Cherries can be replaced with other dried fruits. Cherries are in season now and are cheaper than usual. A friend grows cherries and gives some every year. If we can’t finish them, they will go bad, so I use them to make desserts or cherry jam.

In a deep bowl, pour in the corn oil. I use a whisking bowl, large and deep enough.

Add three eggs.

Whisk the eggs until well combined.

Add granulated sugar. Regret not using powdered sugar, the granules are coarse. It takes at least five minutes of stirring for the sugar to completely dissolve, no granules should be felt.

Add baking powder, mix well.

Sift in the cake flour.

Stir until the mixture is thick. It’s okay, milk will be added later to adjust.

Pour in the milk, reserve 10-20g of milk, mix first and add more if needed.

Mix until smooth. Preheat the oven to 180°C at this point.

Continue with the following steps. Lift the whisk, the cake batter should slowly slide off without breaking.

Add desiccated coconut.

Add dried cranberries. Mix well.

Finally, add chopped cherry flesh. Mix well.

Pour the cake batter into paper cups, fill them two-thirds full. Place cherry pieces on the surface.

Bake in the oven for 25 minutes. My oven is gentle, so I didn’t cover with foil halfway through. The color should be moderate as shown. The cake smells amazing when baked, filling the house with the aroma of coconut and eggs.

The cakes come out of the cups easily without sticking.

A hungry cat has already climbed onto the table to steal the cake.