Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh cherries, pitted and chopped
- 1/2 cup elaeagnus berries, chopped
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and set aside.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a separate mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Fold in the chopped cherries and elaeagnus berries.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 44g
Protein: 4g
Fiber: 1g
Sugar: 26g
Sodium: 240mg
Substitutions for ingredients:
- You can use frozen cherries instead of fresh cherries.
- If elaeagnus berries are not available, you can substitute with blueberries or raspberries.
Variations:
- You can add chopped nuts such as almonds or pecans to the batter for added texture.
- You can also add a teaspoon of cinnamon to the batter for a warm, spicy flavor.
Tips and tricks:
- Be sure to chop the cherries and elaeagnus berries into small pieces so that they distribute evenly throughout the cake.
- Do not overmix the batter as this can lead to a tough cake.
- To prevent the cake from sticking to the pan, line the bottom of the pan with parchment paper.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a 350°F (180°C) oven for 10-15 minutes or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple, elegant presentation.
- You can also top the cake with whipped cream and fresh cherries for a more decadent dessert.
Garnishes:
- Fresh cherries
- Elaeagnus berries
- Mint leaves
Pairings:
- Serve the cake with a cup of coffee or tea for a delicious afternoon treat.
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too wet, try baking it for an additional 5-10 minutes.
Food safety advice:
- Be sure to wash the cherries and elaeagnus berries thoroughly before using them in the recipe.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Elaeagnus berries are a type of fruit that are commonly used in Chinese medicine. They are also known as silverberries or oleaster berries.
Flavor profiles:
- The cake has a sweet, fruity flavor with a hint of tartness from the cherries and elaeagnus berries.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with coffee or tea.
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