" Eggless cherry cake "

This cake was one of those initial cakes which encouraged me to bake endlessly. It is so easy and hassle free that you will want to bake it again and again. I made black forest cake and some cherries were left from that so I don’t found a better way than this to consume them. I’m sure your evening tea will go great with these. You can use fresh cherries also. This cake is just perfect for this rainy season, to be enjoyed sitting in balcony sipping ginger tea and watching the tip tap of rain drops on the greens.

Ingredients

All purpose flour - 200 gms

Condensed milk - 200 gms

Chopped cherries - 1/2 cup

Butter - 1/2 cup

Milk - 1/2 cup

Vanilla essence - 1 tbsp

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Salt - 1 pinch

Method

1. Preheat oven at 180 degrees Celsius and grease an 8*8 square pan.

2. Sift all purpose flour, baking powder, baking soda and salt. Now in bowl, whisk condensed milk and butter.

3. Once they are blended well, add milk, vanilla essence and cherries.

4. Further add in the dry ingredients slowly and fold them well.

5. Now Pour into the greased pan and bake for 30 minutes or till the toothpick comes clean.

Let it cool on a wire rack for some time and consume within 2-3 days because of cherries.


                               
Enjoy!