Ingredients

  • 200 g / 8 oz Neill's Self Raising Flour
  • 175 g / 6 oz margarine
  • 175 g / 6 oz caster sugar
  • 60 g / 2½ oz glacé cherries
  • 25 g / 1 oz walnuts
  • 3 eggs
  • 3 tablespoons milk

Optional Topping

  • 75 g / 3 oz icing sugar
  • 25 g / 1 oz roughly chopped walnuts
  • 35 g / 1½ oz halved cherries
  • water or lemon juice to mix

Method

  1. Cream margarine and sugar.
  2. Add beaten egg and flour.
  3. Finally mix in milk, chopped cherries and coarsely chopped walnuts.
  4. Bake in a lined 2 lb loaf tin at 160°C/320°F/Gas Mark 3 for 60 minutes.

This cake also works great with a topping.

  1. When the cake has cooled, mix up the icing sugar and water or lemon juice to make an icing with a pouring consistency. Thinly ice the top of the cake with some of the icing, cover with the halved cherries and chopped walnuts, and then dribble remaining icing over.