Cherry Dog is a traditional Irish recipe for a classic cake made from a light sponge batter incorporating glacé cherries. The full recipe is presented here and I hope you enjoy this classic Irish version of: Cherry Dog.
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This is a classic Irish cherry cake. Originally it was made from left-over batter or yeasted dough after a day's baking. The recipe given here makes a fresh cake batter to include the cherries, but you could substitute the cake mixture below with 200g basic yeast dough to yield a yeasted version.
Ingredients:
90g glacé cherries
240g plain flour
2 tsp cream of tartar
1 tsp bicarbonate of soda
pinch of salt
60g butter, diced
60g sugar
1 egg, beaten
milk
sugar for sprinkling
Method:
Cut the cherries into either halves or quarters then rinse in warm water (this removes any excess syrup). Dry the cherries thoroughly then toss with a little flour to coat (this will help prevent them from sinking in the cake batter).
Sift together the flour, cream of tartar, bicarbonate of soda and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine crumbs then stir in the sugar and the cherries.
Form a well in the centre of the dry mixture, add the egg and gradually work the flour mixture into this. Now work in just enough milk to yield a smooth dough fairly stiff dough.
Turn onto a floured work surface and knead until smooth and elastic. Now, using floured hands, work the dough into a round or a thick sausage shape. Place on a greased baking tray then brush the top with a little milk to glaze.
Sprinkle over a little sugar then transfer to an oven pre-heated to 200°C and bake for about 30 minutes, or until golden brown and cooked through.
Transfer to a wire rack to cool. Slice and either serve plain or spread with butter.
