This week, we had a very special delivery. I’m one of those really sad people who always gets excited when the postie knocks, and this week it was completely justified as we got cake in the post! I know! Meg Rivers is an artisan bakery from the Cotswolds who send all sorts of delicious goodies by post, and they very kindly sent me one of their fabulously retro cherry cakes. It’s deliciously moist, studded with glistening red glacé cherries and a lovely texture too. It’s one of the cakes that they send out as part of the Meg Rivers Cake Club (I mean, forget beauty boxes, I’d much rather get a monthly cake, wouldn’t you?), the perfect pressie and just in time for Mother’s Day too.
Cake in the post, you say?
Well, the clue’s in the title really – with the Meg Rivers Cake Club, you can purchase a Cake Club subscription for 6 months or a year, and every month, the lucky recipient will get a delicious, freshly baked new cake through the post. The wrapping is utterly gorgeous (another reason why it would make an absolutely brilliant Mother’s Day gift) and the cakes are such great quality too. You can also send one off cakes, traybakes and biscuits – I’m always looking for great thank you pressies and I can’t think of a better way of showing someone your appreciation than sending them delicious brownies or biscuits, can you?
About Meg Rivers Artisan Bakery
Meg Rivers is a long established, award winning family artisan bakery. They produce delicious, high quality cakes that you can find in places like Harrods and the Buckingham Palace shop, as well as on websites such as Ocado. Meg Rivers started her business in 1986 when she began baking cakes in her kitchen at home. The unique mail order business was so successful that Meg won Businesswoman of the Year in 1991. Sadly Meg passed away, but the business is now run by family friend, Julian Day and his daughters.
Such a gorgeous, retro beauty, this cake is moist and buttery and just perfect for Spring. If you fancy getting creative, the lovely team at Meg Rivers have very generously shared the recipe for the cherry cake so you can recreate it at home:
Meg Rivers cherry cake
400g whole glacé cherries, rinsed, plus 10 to decorate
2 tbsp Kirsch
150g salted butter, softened
120g caster sugar
2 tbsp oil
75g self raising flour
120g plain flour
75g ground almonds
35g finely chopped almonds
Preheat the oven to 150C/gas 2. Grease and line a 15cm/6″ round cake tin.
Put the cherries in a bowl with the Kirsch and set aside to marinate.
In a large bowl, cream the butter and sugar together until pale and fluffy.
Add the eggs one at a time, beating between each addition, then stir in the oil.
Add the flours and the ground and chopped almonds, then fold together. Stir in the cherries (remember to reserve 10 for the top).
Spoon the mixture into the prepared cake tin and bake for 60 minutes. Remove from the oven, top with the remaining cherries, then return to the oven for a further 20 minutes, or until a skewer inserted into the middle of the cake comes out clean.
Allow to cool for 30 minutes before turning out onto a wire rack.
Win a delicious Meg Rivers Cherry Cake
Fancy trying out the cherry cake for yourself? Just like the Meg Rivers Facebook page, then have a look on the Meg Rivers website and leave a comment below to tell me which Meg Rivers cake flavour you’d choose for your desert island cake. One lucky winner will win a Meg Rivers cherry cake in one of their lovely tins delivered to your door, right in time for Easter! Usual English Mum terms and conditions apply and the competition closes at 9am on 23rd March 2018. Go, go, go!
This post has been created in partnership with Meg Rivers.