E-Mail 'Buttermilk Cake with Sour Milk Jam and Gin-Poached Cherries' To A Friend

* Required Field

Separate multiple entries with a comma. Maximum 5 entries.

Separate multiple entries with a comma. Maximum 5 entries.

E-Mail Image Verification

Loading ... Loading ...

22 comments to “Buttermilk Cake with Sour Milk Jam and Gin-Poached Cherries”

  1. Very little is as appealing to me as a slice of cake, and this one would be almost impossible for me to resist. I grew up dunking, eating, and loving cake in almost every imaginable form and yes, cake is a part of our culture. The accompaniments of gin-soaked cherries and sour milk jam firmly plant this specimen in only one position – over the top. Nice job in sharing this one!!

  2. This post cracked me up. I think your presentation looked way better. I feel more and more like BA and I are living on different planets.

  3. Haha! I laughed out loud at the “first-class tool” part. (And I agree with you – you definitely chose the better route with that one.)

    And I have to say, you pick such good recipes. This one is simple enough, but I think that sour milk jam and those gin-poached cherries sound perfect with that buttermilk cake. Looks as good (or better – in the case of that picture you linked to) than a restaurant. You must host pretty damn spectacular dinner parties!

  4. This is wonderfully unique! Love that jam :)

  5. The sour milk jam sounds really intriguing, and a really interesting accompaniment to the cake and cherries. Great recipe! Thanks

  6. That is a lot of butter so I imagine it would be super moist and delicious. The sour milk jam and gin poached cherries are pure poetry though.

  7. Simple cakes like these are my absolutely favorite. I usually top them with a little bit of yogurt and eat them for breakfast. The sour milk jam sounds even better, of course.

  8. You made me laugh again. If someone served me the torn cake, I’d feel like I was getting the leftovers, but the recipe sounds delicious.

  9. I was just cleaning out our cabinets the other day and discovered a jar of juniper berries that I don’t remember ever buying. I’d been wondering what the heck to do with it, and now I know…gin poached cherries! Genius.

  10. “first-class tool” has got to be one of my favorite blog lines ever. it’s funny: this cake held no appeal for me when I saw it in the magazine, probably because it was in stupid bits. this post, however, makes it look wonderful!

  11. “First-class tool”!!!

  12. Brandied cherries have long been a staple in our house, but I am very intrigued by the concept of the gin soak. I imagine it would be a lighter, cleaner taste and love the idea of pairing it with a rustic, buttery cake like this (sans the froo froo torn presentation :) ).

  13. Haha! I feel the same about the moist cake issue. Love the first photo :)

  14. BA’s torn up version is completely unapealing to me. If presentation is such a big deal, what’s with the wispy fennel fronds? The L+D version in a solid wedge minus the stunt has my attention.

  15. If you really loved us, you’d tear up our cake :)

  16. You’re right, this recipe is really amazing!

  17. Tim, I am completely with you on Excellent Women and Nigel Slater. A London friend gave me his Really Fast Puddings and it’s and I still thumb through for simple dessert ideas.

  18. What a great post! Also, is it just me or does the BA portion looks really measly? Much prefer a good wedge of cake and I love the sound of both the gin cherries and the milk jam, yum!

  19. Just made this for Sunday lunch. Partner described it as a ‘hug in a bowl’. A perfect marriage of textures and tastes. Also made the spinach salad and aubergine dip, so it’s been a Lottie & Doof day – all to great acclaim – thank you!!

  20. schneiderluvsdoof says:

    November 4th, 2013 at 4:39 pm

    Torn yet contained- the perfect compromise.

  21. This cake looks simply delicious! I’m a huge fan of moist and simple to bake cakes. this is a winner!
    X, K.

  22. Hi Tim–I just made the cake part of this (I cannot ignore that much butter), but mine took a good 55 minutes to bake (in a 8″ glass square pan). Curious how long yours took? This is one of my favorite cakes in a while–inlay use it as the base for the caramel cake recipe (which is a regular for us).