Upside-Down Cherry Loaf

You've heard of Enid Blyton, haven't you?  Famous English children's book author, apparently a terrible mum: writer of the Famous Five, Secret Seven, adventures galore, Noddy and Big Ears - hmm, the less said about those two naughty creatures the better:=)  Well, I loved her books as a child, and wished I could go along with George and Timmy et al on their adventures. 

Well, in lieu of that childhood fantasy, let's have a look at this recipe from Enid Blyton Jolly Good Food by Allegra McEvedy.  These recipes are inspired by the stories of Enid Blyton, and there are extracts throughout this book from Ms. Blyton's books.  Can't wait to try the baked bean and bacon quiche:=)  And it uses a big tin of beans, not a wee one.  Anyway, we'll try that another day.

have a cuppa and a slice of cake 

Upside-Down Cherry Loaf:


ingredients:


the cake:


320g. glacé cherries

180g. unsalted butter, plus a bit more for greasing the loaf tin

180g. caster sugar

3 large eggs

180g. self-raising flour

1 tsp baking powder

2-3 tbs milk (possibly)

zest of 1 lemon

50g. mixed peel (optional)


the icing:

75g. icing sugar

1 tbs water or lemon juice 


Method:


Put the oven on to 180C to heat up

Grease a 23cm x 13cm. loaf tin with butter, and line with baking paper

Rinse the cherries and pat dry with kitchen paper

Line the bottom of the loaf tin with the cherries, all in pretty rows

Into a large bowl go the butter and sugar; now beat together for several minutes, till fluffy, creamy and pale

Beat in the eggs one at a time

Fold the flour and baking powder into the mixture

Spoon in a bit of the milk if it seems too thick

Lastly the zest goes in with the mixed peel if using

Give it all a final fold and spoon into the lined loaf tin

Bake for about 1 hour 10 mins., or until a skewer in the middle comes out clean

Let it rest for 10 mins. in the tin, then turn it out onto a wire rack to cool completely

Make sure you have the cherries on top now


Now you are going to make the icing, you little scamps:

Sift the icing sugar into a bowl

Add a bit of water/lemon juice, and maybe a bit more, till you get a runny paste

Now randomly drizzle it all over your cooled loaf

Cut a slice and have a cuppa!


Notes:


Don't panic if you only have salted butter; go ahead and use it!

You may need a bit more or less milk for the cake batter, and a bit more or less water/lemon juice for the icing - my batter didn't need any milk, but I put a couple of teaspoons in just for the heck of it

You can beat the cake batter by hand if you need a bit of exercise, but otherwise I suggest using an electric mixer or handbeater

My oven is contrary, and has a mind of its own; my cake took about an hour to bake

Now for our American readers, I think the loaf tin is 9 x 5 inches

ingredients gathered

a whole heap of glacé cherries lining the tin

butter and sugar creamed till pale and fluffy; eggs beaten in

fold in the lemon zest and mixed peel

ready to bake @180C for about an hour or so   

let the icing drizzle onto the cooled cake

delicious with a cuppa 

My contrary oven burned the top of the cake, which ends up being the bottom, so it's easy to trim off the bits if you wish.  Though Mr P. said he likes them anyway.  This is such an easy to make cake, moist and buttery and pretty.  The recipes in this book are simple, and tasty.  And this cake was a hit with hubby and our mates.  I'm sure Ms. Blyton would approve.

my glacé cherries doodle