CHERRY CAKE
Now that the cherries are ripe, it’s a race to get them before the birds finish them off and I’ve been trying out new recipes to use them up.
Cherry Cake
INGREDIENTS
- 225g butter, softened
- 225g white sugar
- 4 eggs
- 225g self-raising flour
- 350g cherries, stoned
- icing sugar
METHOD
- Pre-heat oven to 180ºC.
- Line a 23cm square tin.
- Beat the butter and sugar together.
- Beat in the eggs.
- Gradually mix in the flour.
- Fold in the cherries.
- Put in the cake tin and bake for 60 minutes.
- Sprinkle the top with icing sugar.