Name: Foolproof Cherry Cake
Ingredients: 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; A little shredded coconut or 4-6 crushed; ; sugar cubes

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Food networ, Food3	12	servings

INGREDIENTS

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
		A little shredded coconut or 4-6 crushed
		; sugar cubes

INSTRUCTIONS

DECORATION
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.
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