Cherry Cake

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

Ingredients

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

Directions

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