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Cherry Cake Recipe
|Condensed milk||1⁄2 Can (5 oz)|
|Flour||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Icing sugar||150 Gram|
|Red food color||1⁄4 Teaspoon|
|Cherries||1 Tablespoon (For Decoration)|
|Cherries||250 Gram, preserved|
|Baking powder||1 Teaspoon|
|Soda bicarbonate||1⁄4 Teaspoon|
|Warm water||1 1⁄2 Tablespoon|
Calories 230 Calories from Fat 38
% Daily Value*
Total Fat 4 g6.6%
Saturated Fat 2.6 g13.1%
Trans Fat 0 g
Cholesterol 12.7 mg
Sodium 147.5 mg6.1%
Total Carbohydrates 46 g15.2%
Dietary Fiber 1.1 g4.5%
Sugars 32.3 g
Protein 3 g6.8%
Vitamin A 2.9% Vitamin C 4.8%
Calcium 10.4% Iron 5.3%
*Based on a 2000 Calorie diet
1 Preheat the oven to 350F.
2 Line a 12 cm round cake tin with greased brown paper.
3 In a bowl, beat the condensed milk, water, melted butter and essence together.
4 In a separate bowl sift the flour with salt, baking powder and soda bicarbonate.
5 Gradually fold into the condensed milk mixture.
6 Add in the chopped cherries.
7 Pour the mixture into the prepared pan.
8 Bake for about 35 minutes.
9 Allow to cool.
10 In a bowl, beat the icing sugar, red color and warm water with a wooden spoon until smooth.
11 If it is too thick, put the bowl over a pan of hot water to soften the icing sugar slightly.
12 Pour it over the cake and allow to set.
13 Serve, decorated with cherry pieces.