About this recipe:A good old-fashioned plain cake that has chopped red glace cherries added. I like to sprinkle some flaked almonds on top but no need to ice. Lovely with a cuppa and lasts a week in an airtight tin.
Preheat the oven to 180 degrees C / Gasmark 4. Lightly grease and line an 18cm cake tin with greaseproof paper.
Cream the butter and sugar together until light yellow and frothy. Add eggs one by one, beating well after each addition.
Sift the flour and baking powder and salt into a bowl. Stir into the cake mixture gradually. Fold in the chopped glace cherries to distribute them evenly. Add some milk (start with a splash) to make the mixture slightly runny.
Pour into cake tina nd bake for 1 hour and fifteen minutes, or until a skwere inserted into the middle of the cake comes out clean.
This cherry cake turned out ok but I used marge instead of butter and found that 200g was too much I think maybe 150g might of been better will try next time and for some reason my cherries always drop to the bottom. I also did not put any salt in not sure if that matters or not. On the whole the family loved it. I sprinkled the almonds on the top which was really nice. Also I have a fan assisted oven so cooked it at 160 degrees and only for around 50 mins. - 09 Jun 2012