Morello Cherry And Lemon Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 3 ounces butter
• 2 ounces caster sugar
• 2 ounces soft light brown sugar
• 2 eggs, beaten
• 4 ounces self raising flour
• 1 tablespoon milk
• 4 ounces morello cherries (jars or tinned)
• 1 grated lemon, juice and zest of
• 2 tablespoons caster sugar

Recipe

• 1 preheat the oven to 180c/350f, gas mark 4.grease and flour a 1lb.450g loaf tin. line the base with greaseproof paper.
• 2 cream the butter, add the sugar and beat well until light and fluffy.
• 3 gradually add the eggs, beating well between each addition. if the mixture looks as though it might curdle, add a tablespoon of flour.
• 4 add the flour and stir until just incorporated. the mixture should be of a reluctant dropping consistency so if it is too thick, add a little milk.
• 5 add the cherries and lemon zest and pile into the loaf tin.
• 6 bake for 50 minutes. remove from the oven and leave to cool in the tin.
• 7 heat the lemon juice, add the caster sugar and allow to dissolve. pour this over the still warm cake and leave to get cold, then remove from the tin.