There truly is no rhyme or reason to this post, no funny story, no reason for baking this apart from I love Cherries, we were talking about Cherry Cake at work and I just fancied some ! I have really got back into baking and have revived the Saturday morning baking tradition that I use to do every Saturday with my wonderful Italian Mother-in-Law, who this blog was named after. Every Saturday she would bake a couple of cakes and a batch of scones for our tea, ensuring if anyone popped in she would have some fresh homemade goodies to welcome them with. I am a feeder, I show people that I love them by baking and cooking for them, I think there is nothing more important than coming together at the table to share a meal with the ones you love.

My dining table is very very special, I have had it in ever house I have lived in for over 20 years now, my children and now my grandchildren have grown up around this table, we have feasted, celebrated and just enjoyed life sat around it. If this table good talk it would have so many tales to tell. I have sat and shared lots of tea and cake with friends, we have poured our hearts out, put the world to rights and just supported each other on our journeys through life.

Everyone knows that my door is always open, everyone knows that if they turn up at my door in the need of company, a listening ear or just for a cuddle and a cry, I will always put the kettle on and find them something delicious to eat to help with their pain and sorrows. My home is a judgement free zone and like my table I keep everyone’s secrets safe.

I love this table, it has seen pain and sorrow, but it has seen so much more love, laughter and good times, thank you table for always being there for us all.

Love Di 💋

200g pitted cherries, halved or quartered depending on the size (tart cherries work best for this, to balance out the sweetness, but you can use whatever cherries you like! I used Glacé cherries, but will definitely make this again when the local Kent cherries are in season.

1 tablespoon flour for the cherries 

2 large eggs (room temperature)

200g granulated sugar

250g plain  flour

1 teaspoon baking powder

1/2 teaspoon salt

1  & 1/2 teaspoons vanilla extract (I’m going to swap this for almond extract next time)

120 ml vegetable oil

120 ml milk (I used oat milk)

About 9 halved cherries for the top.

Icing sugar for dusting.

Preheat oven to 175 C

Pit your cherries and cut into smaller pieces, if needed. Weigh the cherries after pitting! I used Glacé cherries which was much easier but will use fresh when they are in season.

Save 9 halved cherries to place around the top for decoration – don’t flour these, just set them a side for later.

Mix together the cherries for the batter with 1 tablespoon of flour. Mix to coat the cherries. 

Grease a 9 inch baking tin and line the bottom with parchment paper.

Whisk the  eggs and granulated sugar together in the bowl of a stand mixer/mixing bowl until light in color and doubled or tripled in size. 

Meanwhile, mix together the dry ingredients (flour, baking powder, salt) in a separate bowl. I sieved mine to remove any lumps and to make it light and fluffy.

Mix together vanilla (almond) extract, milk, and oil. 

 Add half of the dry ingredients to the egg and sugar mixture. Fold in gently or mix for about 5-10 seconds until most of the flour is incorporated.

Then, add in half of the liquid ingredients, and either fold it in with a spatula or run the mixer for another 5-10 seconds.

Repeat the process, adding in dry ingredients and mixing, then adding in wet ingredients and mixing.

The batter should be smooth and will be a little runnier than a normal sponge mixture.

Add the cherries (coated in flour) to the batter. Fold the batter a few times to make sure the cherries are evenly distributed, but try not to overmix at this point.

Pour the batter into your baking tin and level out the top as needed.

Add the halved cherries around the edge of the cake. 

Bake for 40-45 mins, or until a cake tester emerges clean from the center of the cake. (Baking time will depend on your baking tin and oven).

Remove from the cake tin after it has cooled down for around 5 minutes and let cool on a wire rack. 

Once cooled dust with icing sugar.