Marion's Cherry Cake

Beat together the butter and sugar until light and creamy.

Beat in the eggs, ( one at a time). If the mixture starts to curdle (separate) sift in a tablespoon of flour.

Sift in the flour and fold in the cherries.

Pour the mixture into a lined and greased rectangular loaf tin and bake for 1 hour and 15 minutes in a preheated oven at 160C/180C fan, until golden brown and cooked through. You can tell if the cake is cooked through properly by inserting a skewer into the cake, if it comes out clean it is cooked.