Recently my new foodie friend Martyna posted her recipe for delicious homemade cherry ripe bites which arrived promptly in my inbox. I read through it and wanted it instantly; although I’ve never eaten Cherry Ripe before, it sounds like the sort of chocolate I’d love. Besides, her other favourite chocolate bar is Bounty, which is also one of my favourite chocolate bars. I think it’s safe to say we have similar tastes!
Something that caught my attention was the fact that the post was a contribution to a berry blog hop; I had never heard of blogs hopping before, so I went ahead and used my google fu to find out. I was incredibly excited! I’m new to food blogging, so I had no idea that something like this is even possible! You mean, there’s a community of people who will inspire me on a fortnightly or a monthly basis? Where, I thought eagerly, can I sign up?
Then I realised the blog hop was an Australian one; now, Australia is in my future, but it’s not December yet. I’m still in India. My enthusiasm left me and I was deflated. I made myself a pot of tea and gloomily decided that life was unfair.
But as I sipped my tea I decided I would do something about this. A foodie blog hop for the entire world was clearly in order, and I decided I’d be the person to give this gift to the world. So, that’s what I’ve done. You can now follow the blog hop on Twitter (@FoodieBlogHop) and the blog for the posts setting tasks and challenges and giving out the blog hop code will be located at http://foodiebloghop.wordpress.com/.
Anyway, onto the cherry loaf cake. Someone gave me a ton (okay, not literally a ton) of maraschino cherries lately, and I’ve been finding ways to use them up. This cherry loaf cake is gorgeous; soft and fluffy, yet delightfully dense. The cherries are a pleasant surprise in almost every mouthful, and unlike other cakes that have fruit in them, the cherries don’t sink to the bottom but are spread around the cake in equal measure!
Photographs: Awanthi Vardaraj
2 cups sifted flour
1/4 teaspoon baking soda
1 teaspoons baking powder
1/2 teaspoon salt
1 cup firmly packed brown sugar
1/3 cup butter
3/4 cup milk
1/4 cup maraschino cherry syrup
1/2 cup chopped maraschino cherries
1/2 cup chopped nuts (I used almonds)
1) Sift the flour, baking soda, baking powder, and salt together.
2) Cream the sugar and butter; beat in the egg.
3) Stir in the flour mixture alternately with the milk and the cherry syrup.
4) Gently fold in the cherries and nuts; turn into a greased loaf pan and bake at 180C for 1 hour until baked.
1) The Illustrated Encyclopaedia of American Cooking is one of my favourite cookbooks; it has recipes in it that are both easy to follow, and page after page after page (over 5000 recipes!) of endless inspiration. It has long been one of the most used cookbooks on my cookbook shelves. If you don’t own it, you should.