Recipes

This cherry bread recipe is from Lucy Hewett from Cherries: Cultivation in Kent & Selected Recipes by Park Farm Cherry Orchard Project

    200g fresh, local cherries, stoned and quartered
    250g self-raising flour
    225g softened butter
    175g caster sugar
    3 large eggs, beaten
    2-3 drops almond essence
    100g ground almonds
    6 tbsp milk

    23x13x7cm loaf tin, lined and greased

Method

Preheat the oven to 170C/gas mark 3. Quarter the cherries, wash under cold water and pat dry. Toss them in a little flour and shake well to get rid of the excess.

Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs and almond essence, then gently fold in the flour and ground almonds. Fold in the cherries and hen the milk and spoon the thick mixture into the loaf tin. Bake for ¾ - 1 hour or until a inserted skewer comes out clean. If you think it needs a bit longer, lightly cover with tin foil to avoid the top burning before putting back in.

When baked, leave the tin on a wire rack until completely cooked.