Cherry Cake


6oz/175g butter
6oz/175g caster sugar
8oz/225g self-raising flour
A pinch of salt
3 large eggs
5oz/140g glace cherries quartered
A little milk if necessary


  1. Preheat oven to 170℃/340/Gas mark 3.
  2. Grease and line a 7” round tin.
  3. Cream butter and sugar until fluffy and pale in colour.
  4. Beat in eggs.
  5. Sift flour and salt, and fold, with the cherries, into the mixture. Add a little milk if mixture is very stiff.
  6. Turn into prepared tin and spread evenly.
  7. Bake at a touch lower temperature for 11/4 hrs or until a knife comes out clean
  8. Cool on a rack