Baking

Cherry ginger cake

CHERRY GINGER CAKE
16 Item
2H

Ingredients

Method

1.Grease a deep 23cm round cake pan, line base with paper, grease paper.
2.Cream butter and sugar in medium bowl with electric mixer until light and fluffy, beat in eggs one at a time, beat until combined. Fold in fruit and brandy. Stir in half the sifted flours with half the milk, then remaining flours and milk. Pour into prepared pan,
3.Bake in moderately slow oven for about 1½ hours. Cover with foil, cool in pan.

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