Recipe for Sour Cream Cherry Loaf – rich and moist.

250 g butter at room temperature
3 extra large eggs at room temperature
1 x 600 g Ina Paarman’s Vanilla Cake Mix (reserve 2 T)
1 cup (250 ml) sour cream or creme fraiche
1 T (15 ml) fresh lemon juice
100 g red glace cherries, cut whole ones in half
1 T (15 ml) grated lemon zest

How to
djust the oven shelf to the middle position. Preheat oven to 180C. Butter a 27cm x 10cm x 9cm high loaf pan. Line the base with baking paper.
Ignore package instructions and follow the method below.

Reserve 2T of the dry Cake Mix and toss with the halved cherries.

Cream butter until soft and white. Add 1 egg and 1T Cake Mix at a time, beating after each addition, until you have used all 3 eggs.

Add sour cream and lemon juice. Beat it in. Add all remaining dry Cake Mix. Add halved and floured cherries and lemon zest and gently fold in by hand with a spatula until evenly mixed. Don’t over mix.

Spoon mixture into the loaf pan. Make a slight hollow along the length, in the middle of the pan to prevent it from forming a peak when cooked.

Bake for 1 hour until nicely browned. Turn out onto a cooling rack and remove baking paper from the base.

Allow to cool completely before storing in an airtight container.

By: Ina Paarman

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