Finally mix in milk, chopped cherries and coarsely chopped walnuts.
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.
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.