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Cherry and Lemon Cake

Use Flexible Mould - 6772

Cake

175g ( 6 oz ) soft margarine
110g ( 4 oz ) caster sugar
110g ( 4 oz ) plain flour
110g ( 4 oz ) self raising flour
1 teaspoon baking powder
grated rind of 1 lemon
2 eggs, medium
75g ( 3 oz ) mixed colour glacé cherries, washed , dried and quartered
1 – 2 tablespoons milk

Topping

50g ( 2oz ) mixed colour glacé cherries, halved
50g ( 2 oz ) walnut or pecan halves
25g ( 1 oz ) crystalised or glacé ginger

Preheat oven to 180C, 350F, Fan oven 160C, Gas mark 4

Put the margarine and caster sugar into a large bowl. Sift in the flours and baking powder. Add the lemon rind and eggs. Beat together well for 2 minutes until light and creamy.

Toss the glacé cherries in a little flour and fold into the mixture. Add sufficient milk to give a dropping consistency.

Spoon the mixture into the mould and smooth the top.

Topping

Arrange the cherries, nuts and ginger on top of the cake.

Bake for approximately 1 hour until well risen and firm to the touch, or until a skewer carefully inserted into the cake comes out clean.

Leave to cool completely in the mould then turn out onto a rack.

Suitable for freezing

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