Cherry cake

English Cherry CakeIngredients

  • 250g plain flour
  • 175g Unsalted butter, softened
  • 175g caster sugar
  • 3 free range eggs, beaten
  • 2tbsp semi-skimmed milk
  • 150g fresh cherries, stones removed
  • 60g desiccated coconut


  1. Preheat oven to 180°C.
  2. Sift the flour into a bowl and add the butter, sugar, eggs and milk then beat until smooth.
  3. Fold the whole de-stoned cherries into the mixture along with the desiccated coconut. Spoon into the loaf tin and level the surface.
  4. Bake the loaf in the centre of the oven for 45 minutes to 1 hr or until the cake has risen and feels firm to the touch. Insert a skewer into the center and if it comes out clean then remove.
  5. Leave to cool in the tin for 10-15 minutes then transfer to a wire rack to cool completely.