The Thousands

Christmas Pudding definitely does not cut it on a hot summer’s day. It’s too dreary and wintery. Plus, too many dried fruits remind me of the apocalypse. Who wants that when you’re trying to think of new beginnings? Alcohol-infused Cherry Cake – now, that’s a different story. This cake is the edible embodiment of Miranda July – sweet, cute looking, a little sinister. And, contrary to popular belief, we don’t have winter Christmas. We don’t need no winter food.

To make it you need alcohol (brandy, coconut rum, amaretto, goon) to soak the cherries in. Soak the cherries at least a few days before you make the cake. OK – here’s a list of ingredients.

Alcohol
500g Cherries (pitted)
200g Butter
200g Sugar, sugar
4 eggs (yolks and whites split)
Rind of a lemon
Pinch o Salt
250g SR Flour
2 tbsp milk
Icing sugar to sprinkle

The method in the madness:
1. Preheat the oven to 200 degrees celcius
2. Mix the butter, sugar and salt together til it looks creamy
3. Add the egg yolks, one at a time
4. Mix in the flour slowly, bit by bit, alternating with the milk
5. In a separate bowl, fluff the egg white til stiff peaks form. Fold that whiteness into the mixture! And don’t be rough, ruffian!
6. Pour half of the mixture into a well greased tin, then add a layer of cherries, and add the remaining mixture
7. Bake the sucker for 55 minutes or until golden
8. Once it’s cooled, sprinkle the icing sugar on top, and wam, bam, thankin you mam. You’ve got yourself a cake which, if you ate enough of it, you wouldn’t even need alcoholic beverages! Not recommended.