1. Add Cherry Bakewell Sensation to a machine bowl fitted with a beater
    2. On 1st speed slowly add the water and oil and mix for 1 minute
    3. Scrape down and continue mixing for a further 2 minutes on 2nd speed
    4. Add seeds at 10% of batter weight
    5. Reduce to 1st speed and mix for a final 1 minute
    6. Deposit in 6” (400g) or 8” (525g) cake tins
    7. Sprinkle the top with seeds and chopped glace cherries
    8. Bake at 160°C/360°F for 50 – 60 minutes



  • 1kg Cherry Bakewell Sensations
  • 425g cold water
  • 235g vegetable oil
  • Mixed seeds