One of our local villages is famed for its cherries, and even has a fiesta dedicated to this beautiful fruit next weekend. What lucky folk we are! I am back from my trip toLondon where I was spending time with Best Friend Ria who was not long out of hospital. She is on the mend and we spent a week doing things very slowly…always best when you are feeling sore and tired.
On a trip into the village (before leaving for the UK) to buy som of the famed cherries, I was also given half a dozen over-ripe bananas as the fruit lady knew that I used them to make cakes. “Let me know what you do with them” she called, so I made an extra large batch of batter and sent her over some little cup cakes I made with the extra mixture.
To make one large cake though, follow this simple recipe. You won´t regret it!
Ingredients
- 1 cup of chopped cherries soaked in dark rum (or strong black tea) I usually heat this and let it cool while I make the cake
- 1 cup + 2 tablespoons of self raising flour
- ½ teaspoon salt
- ½ cup oil (I use olive oil)
- ½ cup sugar
- 2 large eggs
- 4 small ripe bananas mashed
- 1 teaspoon vanilla essence
Heat the oven to 180ºC and line either a large round or loaf tin or two small ones with greaseproof paper. Beat the oil and sugar together then beat in the eggs. Add the banana, cherries and vanilla and stir then gradually stir in the flour. Pour into a prepared tin and bake for 1 hour (large tin) or about 45 mins (2 smaller tins).
This recipe is adapted from my banana bread recipe. And if you´re feeling like you need a little drink to go with your cake, why not try a glass of Cherry Brandy or a Cherry and Watermelon Granizada. Don´t you just love summer fruits?!
Chica Andaluza 