3/4 cup 170 g (6 oz) butter
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
2 eggs, beaten
2 cups (225 g) 8 oz self raising (self rising) flour, sifted
3 tbsp (60 ml) milk
65 g (2 1/2 oz) glace cherries, quartered
1/4 cup (25 g) 1 oz glace pineapple, chopped
white glace icing,
glace pineapple, quartered, and glace cherries to decorate
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
2 eggs, beaten
2 cups (225 g) 8 oz self raising (self rising) flour, sifted
3 tbsp (60 ml) milk
65 g (2 1/2 oz) glace cherries, quartered
1/4 cup (25 g) 1 oz glace pineapple, chopped
white glace icing,
glace pineapple, quartered, and glace cherries to decorate
method
1. Butter and line a ring mould.
2. Whisk together butter and sugar in a bowl until pale and fluffy. Beat in the eggs, a little at a time, beating well after each addition, and add 15 ml (1 level tbsp) flour with last amount of egg. Fold the remaining flour into the mixture, then add milk, cherries and pineapple.
3. Turn mixture into the prepared tin and bake in the oven at 180°C (350°F) mark 4 for 55 - 60 minutes. Turn out and cool on a wire tray.
4. Decorate with glace icing. Spread a layer on top of ring, and decorate with the pineapple and cherries, then trickle remaining icing over fruit, letting some run down the sides.
2. Whisk together butter and sugar in a bowl until pale and fluffy. Beat in the eggs, a little at a time, beating well after each addition, and add 15 ml (1 level tbsp) flour with last amount of egg. Fold the remaining flour into the mixture, then add milk, cherries and pineapple.
3. Turn mixture into the prepared tin and bake in the oven at 180°C (350°F) mark 4 for 55 - 60 minutes. Turn out and cool on a wire tray.
4. Decorate with glace icing. Spread a layer on top of ring, and decorate with the pineapple and cherries, then trickle remaining icing over fruit, letting some run down the sides.
serving amount
serves 6
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