This cake came together in no time and was deliciously buttery and full of cherries – glacé cherries! The whole cake disappeared
cherry very quickly! I will definitely make this again. I have used the recipe before for cupcakes, but adapted it here for a loaf tin.
Cherry Loaf Cake
This is so quick to make! Beat together 120g (1 stick) butter, 100g (2/5 cup) sugar, 2 eggs and 3 tbsps milk. Fold in 125g (1 cup) sifted self-raising flour and 1/2 tsp baking powder. Cut 75g (3 oz) glacé cherries in half or quarters and mix in gently. Pour the batter into a greased 500g/1lb loaf tin and bake at 180°C (350°F) for about 40 minutes, or until firm. (I stuck a cocktail stick in to check the middle was done!) Turn out onto a rack to cool.