Cherry traybake ~ Mary Berry

This recipe is taken from my new book ‘Mary Berry Fast cakes’ This was gifted to me by a lovely lady whom I have never actually had the pleasure to meet but was kind enough to buy this especially for me and I am truly grateful. She had a copy of this book herself from which she has baked many a cake from and even though her own copy is dog eared, tired and tatty she sent me the brand new copy! See what I mean? a very kind person …..Thank you Jacquie 😀

Ingredients:

For the sponge

• 175g (6oz) Butter or marg
• 225g (8oz) S.R Flour
• 1½ level tsps baking powder
• 175g (6oz) caster sugar
• 3 eggs
• 3 tbsps milk

For the topping

Mary Berry’s recipe uses 75g butter and 225g icing sugar. I personally thought this would be too sweet so used this amount below and it was perfect.

• 40g (1½ oz) butter
• 115 (4oz) icing sugar
• glace´ cherries
• 1tsp vanilla essence
• 1 tbsp. milk

Method:

Heat the oven to 180° / 160° fan / gas 4  and then grease and line with greased proof paper a baking tin 12 x 9″ (30 x 22.5cm)

Put the butter, flour, baking powder, sugar, eggs and milk together in a large bowl and beat well for two minutes until well blended. Turn the mixture into the baking tray and smooth the top. Bake in the oven for about 35 to 40 minutes until the cake has shrunk from the sides and springs back when pressed in the centre with your fingertips.

Leave to cool in the tin.

Sieve the icing sugar and add the butter (softened) , vanilla and milk and whisk well.

Spread over the completely cooled sponge and add the cherries then cut into squares.