• 4 oz / 110g caster sugar
  • 4 oz / 110g butter
  • 2 eggs
  • 8 oz / 225g self-raising flour
  • 3 oz / 100g glacé cherries, roughly chopped


  • STEP 1
    Beat together the butter and sugar until light and creamy.
  • STEP 2
    Beat in the eggs, ( one at a time). If the mixture starts to curdle (separate) sift in a tablespoon of flour.
  • STEP 3
    Sift in the flour and fold in the cherries.
  • STEP 4
    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.

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