Irish dream cake
While they may be a tough nut to crack, they are an easy nut to turn into tempting sweet treats.
- 1 hr cooking
- Makes 1
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Ingredients
Irish dream cake
- 170 gram butter
- 225 gram plain flour
- 1/2 teaspoon baking powder
- 85 gram glacé cherries, halved
- 85 gram walnuts, finely chopped
- 170 gram sugar
- 1/2 teaspoon vanilla essence
- finely grated zest of 1 lemon
- 1/2 teaspoon fennel seeds (optional)
- 3 eggs
- 2 tablespoon milk
- 1/2 teaspoon fennel seeds, to top
Method
Irish dream cake
- 1Preheat the oven to 160°C and line an 18cm-square tin with two overlapping strips of baking paper. Soften the butter. Sift together the flour and baking powder with a pinch of salt. Add in the cherries and walnuts.
- 2Cream the butter and sugar until very light and fluffy – this will take about 5 minutes using an electric beater. Beat in the vanilla essence, lemon zest and fennel seeds, if using.
- 3Add the eggs one at a time, beating well after each addition.
- 4Fold in the dry ingredients with the cherries and walnuts and when they are well combined, add the milk and mix gently through.
- 5Scoop into the prepared tin, level the top and sprinkle with a few more fennel seeds if you wish. Bake for 1 hour, rotating the tin after 30 minutes.
- 6When it is cooked the cake will be a pale golden colour on top and will spring back when you push the centre gently with your finger.
- 7Place on a cooling rack and remove from the tin after 15 minutes. Allow to cool completely then store in an airtight container.
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