About this recipe:This is a lovely white cake with glace cherries and sultanas added for those of you who don't want to go to the trouble of making fruit cakes. This freezes well.
225g caster sugar
115ml orange juice
225g plain flour
1 teaspoon baking powder
225g halved glace cherries
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Method Prep:30min › Cook:2hr30min › Ready in:3hr
Preheat oven to 150 degrees C. Grease a 23cm x 13cm (9 x 5 inch) loaf tin and line with greaseproof paper.
Cream butter or margarine and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well.
Sift flour and baking powder. Reserve 75g of flour mixture and toss with sultanas and cherries (this will keep them from sinking to the bottom of the cake). Add the rest to the mixture and blend. Then add floured raisins and cherries to dough and mix until just combined. Pour mixture into prepared tin.
Bake in preheated oven for 2-1/2 hours. It'll taste best if you don't serve until several days old. Wrap the cake in cling film or foil and store in a biscuit tin.
Used different ingredients.
Used just cherries
reduced orange juice to 100ml
added Tablespoon of cherry brandy
replaced 25g of sugar with a tablespoon of golden syrup
made a slightly stickier cake to marzipan & ice for an anniversary - 17 Nov 2010
Lovely tasting cake. Mine was a wee bit overdone, will reduce cooking time next time - and there will be a next time! Also, used 200g cherries (it was all I had!) which was fine, but will use maybe 50g less sultanas too - prefer more "cake" than fruit, just personal preference however. Really nice. - 09 Dec 2010