175 g (6 oz) soft margarine
175 g (6 oz) caster sugar
3 size 3 eggs
100 g (4 oz) sultanas
225 g (8 oz) plain flour
2.5 ml (1/2 tsp) baking powder
75 g (3 oz) glace cherries, quartered
50 g (2 oz) glace cherries, halved
45 ml (3 tbsp) apricot jam
fresh halved cherries to decorate
175 g (6 oz) caster sugar
3 size 3 eggs
100 g (4 oz) sultanas
225 g (8 oz) plain flour
2.5 ml (1/2 tsp) baking powder
75 g (3 oz) glace cherries, quartered
50 g (2 oz) glace cherries, halved
45 ml (3 tbsp) apricot jam
fresh halved cherries to decorate
method
1. Place all the ingredients, except the halved cherries and jam, together in the processor bowl and mix for 30 seconds. After 15 seconds, stop the machine and scrape down the ingredients.
2. Place in a greased and lined 900 g (2 lb) loaf tin.
3. Smooth the top and arrange the halved glace cherries in rows over the top of the cake.
4. Bake on the middle shelf of a preheated oven 170°C, 325°F, Gas No. 3 for 2 1/2 hours.
5. Leave the cake in the tin for a few minutes, then turn out onto a cooling rack. Place halved fresh cherries over the top of the cake to decorate
6. In a small saucepan boil the apricot jam and then sieve it. Glaze the top of the cake with the jam.
2. Place in a greased and lined 900 g (2 lb) loaf tin.
3. Smooth the top and arrange the halved glace cherries in rows over the top of the cake.
4. Bake on the middle shelf of a preheated oven 170°C, 325°F, Gas No. 3 for 2 1/2 hours.
5. Leave the cake in the tin for a few minutes, then turn out onto a cooling rack. Place halved fresh cherries over the top of the cake to decorate
6. In a small saucepan boil the apricot jam and then sieve it. Glaze the top of the cake with the jam.
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