About this recipe:This is a light, moist cake that's delicious with any fruit, but cherries are my dad's favourite!
225g cherries, stones removed and halved
2 tablespoons plain flour
250g plain flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
160ml vegetable oil
200g caster sugar
1 teaspoon vanilla extract
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 170 C / Gas 3. Grease and lightly flour a 25cm tube cake tin. Place cherries in a bowl and toss gently with 2 tablespoons flour. Set aside.
Stir together the flour, salt, baking powder and cinnamon in a medium bowl. Beat together the oil, eggs, sugar, vanilla extract and milk until smooth in a large mixing bowl. Stir in the flour mixture until smooth. Fold in the cherries. Pour cake mixture into prepared cake tin.
Bake in preheated oven until skewer inserted into cake comes out clean, about 60 minutes. Cool in tin 10 minutes, then turn out onto a serving plate or wire rack.
when making this lovely cake, put cherries in a bag with a hand full of flour and roll cherries in the flour before putting them into cake mixture, this stops them sinking to bottom of cake, - 12 Nov 2013
This is one fabulous cake! I've made it twice now - your dad is right, cherries are best! I used a light olive oil both times and it works well. I also used a 26x19 cms rectangular tin because I didn't know what a tube tin was and certainly don't have one. It is particularly good with icing on top. - 23 Dec 2009