Wash the cherries in hot water to remove the syrup and stickiness. This should allow the cherries to stay evenly distributed throughout the cake and not sink to the bottom. As an alternative, replace the cherries with 3 ounce chocolate chips and 1 teaspoon vanilla flavouring.
ingredients
serves about 6
2 1/4 cups All purpose flour
2 level teaspoons baking powder
pinch of salt
3/4 cup margarine
3/4 cup superfine sugar
3 medium eggs
1/2 cup candied cherries
1 tablespoon milk
method
1. Preheat oven to moderate, 180°C (350°F).
2. Line a deep 8 inch square cake pan with greaseproof paper. Grease the paper.
3. Sift the flour with the baking powder and salt.
4. Cream the margarine with the sugar until light and fluffy.
5. Beat the eggs, then add them very gradually to the creamed mixture, beating all the time.
6. Wash the cherries in very hot water; dry thoroughly. Cut each cherry into four and toss them in a little flour.
7. Fold flour and milk into the creamed mixture.
8. Fold in the cherries so they are evenly distributed.
9. Spoon mixture into prepared tin and smooth top.
10. Bake in centre of preheated oven for 1 3/4 - 2 hours, or until firm to the touch.
11. Turn out to cool on a wire cooling rack. This cake will keep for a week if stored in an airtight tin.
