Ingredients :
Butter/Margarine for greasing
200g (7 oz) plain flour
1.25 ml (0.25 tsp salt)
2.5 ml (0.5 tsp) baking powder
100g (4 oz) glace cherries, washed, dried and quartered
150g (5 oz) butter or margarine
150g (5 oz) caster sugar
4 eggs beaten
15 ml (1 tbsp) milk (optional)
Preparation :
- Line and grease a 15 cm/6 inch cake tin. Set oven at 180C/350F/Gas 4.
- Sift the flour, salt and baking powder into a bowl.
- Add cherries and mix well. Set aside
- Place butter or margarine in a mixing bowl and beat until very soft
- Add sugar and cream together until light and fluffy
- Add beaten eggs gradually, beating well after each addition. If the mixture shows signs of curdling, add a little of the flour mixture
- Fold the dry ingredients lightly but thoroughly, adding the milk if too stiff.
- Spoon into prepared tin, level the surface and make a slight hollow in the centre.
- Bake for 30 minutes, then reduce the oven temperature to 160C/325F/Gas 3 and bake for 50 minutes more until cooked through and firm to the touch
- Cool on a wire rack