Cherry Cake


125g glace cherries

200g self-raising flour

125g spreadable butter

125g castor sugar

4 medium eggs, lightly beaten

a little milk

icing sugar for dusting

Cherry Cake


  1. Pre-heat the oven to 175°C, (160°C fan assisted, 350°F). Grease and line a deep, 16cm cake tin.
  2. Wash all the sticky glaze off the cherries with hot water, then dry well and cut each in half.
  3. Put the flour in a bowl and add the cherries to it, mixing them gently until they are well coated.
  4. Cream the butter with the sugar until very pale and fluffy, then beat in the eggs, a little at a time, beating well all the time.
  5. Add the flour and cherries, with a little milk if necessary to the butter mixture, and stir gently.
  6. Spoon the mix into the cake tin, levelling the top and making a dip in the middle.
  7. Bake in the pre-heated oven for half an hour, then turn the oven down to 160C (140°F fan assisted, 325F) for a further three quarters of an hour, until the cake is risen, golden and springy, or a knife inserted in the centre comes out clean.
  8. Remove from the oven and allow to cool for a couple of minutes, then turn out and transfer to a rack to cool completely. Dust the top with a little icing sugar.