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225g / 8oz glace cherries
175 / 6oz soft margarine
75g / 3oz Lyle’s Golden Syrup
75g / 3oz Tate & Lyle Caster Cane Sugar
3 (size 3) eggs, beaten
225g / 8oz self raising flour
2.5ml / ½ tsp baking powder
50g / 2oz ground almonds |
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Instructions 1. Wash the cherries and pat dry with kitchen towel then cut each in half. In a large bowl combine the margarine, syrup, cane sugar and eggs. Then sift together the flour and baking powder and stir into the mixture with the almonds and beats together until thoroughly mixed.
2. Stir the cherries into the cake mixture then spoon into an 18cm / 7in round greased and lined cake tin. Smooth over the surface and scatter over the coconut.
3. Cook in a preheated oven at 160°C/325°G/Gas 3 and cook for 1 ½ - 1 ¾ hours or until a skewer, when inserted, comes out clean. Leave to cool slightly on a wire rack slightly before turning out of tin to cool completely. |
