ingredients
1/2 pound candied cherries
3 oz self rising flour
3/4 cup All purpose flour
pinch of salt
3/4 cup butter
3/4 cup superfine sugar
finely grated rind of 1 lemon
3 eggs, beaten
3 oz ground almonds
a little milk (if necessary)
method
1 .Grease an 7 inch round cake pan and line it with greased greaseproof paper. Rinse, dry and halve the cherries.
2. Sift the flours and salt together twice, then toss the cherries into a little of the flour.
3. Cream the butter, sugar and lemon rind together until the mixture is pale and creamy.
4. Add the beaten eggs a little at a time, beating well after each addition and keeping the mixture stiff.
5. Add a tablespoon of the flour with the last amount of egg. Fold in the flour, cherries and ground almonds, adding a little milk to make a fairly stiff dropping consistency; the stiff consistency will help to keep the cherries suspended evenly in the cake.
6. Turn the mixture into the prepared tin and bake in a moderate oven (180°C, 350°F) for about 1 hour 20 minutes, or until a skewer inserted in the centre of the cake comes out clean.
7. Leave the cake to cool in the tin for 5 minutes, then turn it out on to a wire rack to finish cooling.
8. When cold remove the cooking paper and wrap the cake in foil or store it in an airtight tin.
