Cherry Cake

Description
A simple sponge full of delicious cherries that makes an ideal teatime treat for the family.

Ingredients

 * 6oz/175g natural glace cherries
 * 4oz/125g self.raising flour, sifted
 * 3 oz/75g.plain flour, sifted
 * 3 tbsp/45ml cornflour
 * rind of 2 oranges
 * 6oz/175g Caster Sugar
 * 6oz/ 759g margarine
 * 3 eggs, lightly beaten
 * Caster Sugar, to sprinkle
 * 6 glace cherries, halved angelica, to decorate

Directions

 * 1) Preheat oven to Mark 4/350'F/180'C.
 * 2) Grease and line tin. Wash cherries and pat dry on kitchen paper cut in half.
 * 3) Place flours in a bowl and stir in cherries and orange rind.
 * 4) In a separate bowl, beat together sugar and fat intil light and fluffy.
 * 5) Beat in eggs gradually, adding a little of the flour after each addition to avoid curdling.
 * 6) When all the egg has been incorporated, carefully fold in the rest of the flour containing the cherries and rind.
 * 7) Spoon mixture into prepared tin ensuring the cherries are evenly distributed.
 * 8) Using a spatula, smooth out top, and form a slight dip in the middle.
 * 9) Cook In centre of oven for 1 hour. Cover with roil after 20 minutes to prevent burning.
 * 10) Cook until a skewer inserted in centre comes out clean.
 * 11) Remove from oven and let stand for 5 minutes. Turn out onto a wire rack and cool.
 * 12) Sprinkle with caster sugar, and decorate with the cherries and angelica.