175 g Butter or margarine;
-softened
175 g Caster sugar
3 Eggs; beaten
150 g Self raising flour
50 g Plain flour
3 tb Cornflour
(sift the flours together
-with the
; cornflour)
200 g Glac? cherries; washed,
-dried and
; halved
45 ml Ground almonds
DECORATION
A little shredded coconut or
-4-6 crushed
; sugar cubes
Preheat the oven to 180C/350F/gas 4. Grease and base line a 18cm loose
based cake tin.
In a mixing bowl beat together well the butter, sugar, eggs and flours
using either a wooden spoon or an electric mixer.
Toss the cherries into the ground almonds. Fold the cherries into the cake
mixture with a metal spoon.
Spoon the mixture into a prepared tin smoothing out the surface, then make
a slight hollow in the middle. Sprinkle on the coconut or crushed coarse
sugar cubes.
Bake the cake for about 1 1/4-1 1/2 hours or until well risen and golden
brown.
Yields
12 servings