Fluffy fruit cake from the hot pot
A cherry cake baked in a Dutch oven is a simple yet impressive dessert for outdoor cooking. The light and airy batter, combined with juicy cherries, results in a wonderfully aromatic cake that pairs perfectly with coffee or tea.
This recipe is suitable for both beginners in Dutch oven baking and experienced outdoor cooking enthusiasts. The cake can be prepared outdoors over briquettes in a Dutch oven or alternatively in a conventional oven.
Ingredients
200 g butter (softened)
4 eggs
150 g icing sugar
1 packet of vanilla sugar
200 g flour
½ packet of baking powder
1 jar of cherries (drained)
A little butter or oil for greasing
Icing sugar for dusting
preparation
1. Prepare the dough
Cream the softened butter in a bowl.
Add eggs, powdered sugar and vanilla sugar and mix everything well.
Mix the flour and baking powder and stir into the dough until a smooth, creamy mixture is formed.
2. Prepare the Dutch oven
Lightly grease the Dutch oven and line it with baking paper so that the cake can be removed more easily later.
Pour the dough evenly into the pot.
Distribute the well-drained cherries evenly over the dough.
3. Baking in a Dutch oven
Allow approximately 15-17 briquettes to glow in the chimney starter .
For a temperature of approximately 180 °C :
- 5-6 briquettes under the Dutch oven
- Place the remaining briquettes on the lid.
Close the lid and bake the cake for about 50–60 minutes .
Check briefly from time to time to make sure the cake is baking evenly.
The cake is ready when the edge easily comes away from the pot and a skewer test comes out clean.
4. Serve
Let the cake cool down a little.
Dust with powdered sugar before serving.
Alternative: Oven
Preheat the oven to 180 °C (top/bottom heat) .
Bake the cake in a suitable tin for about 45–50 minutes .
Variants
The recipe can easily be varied. Instead of cherries, you can also use:
- plums
- Mirabelle plums
- Raspberries
- apricots
0 comments