⧃ cherry baby

there is the scent of spring in the air

a time for fresher tastes and 

lighter cakes!

this is an old staple I have been baking for years

once you could only buy glacé cherries

those bright red e numbered jewels 

now you can buy all kinds of dried cherries 

so take your pick

cherry coconut cake

you will need ....

150g self raising flour

125g caster sugar

75g butter

1 egg

5 tablespoons of milk

100g cherries 

{I used dried sour cherries, soaked in a little hot water}

50g desiccated coconut

a pinch of salt

demerara sugar for sprinkling

preheat the oven to 180c/ gas 4

line and grease a 1lb/500g loaf tin

sift {or whisk} the flour and salt into a bowl

stir in the caster sugar

rub in the butter until the mixture looks like rubble

then stir in the cherries and coconut

beat the eggs and the milk together

add to the dry ingredients and fold gently

tip into your prepared tin and sprinkle the top

with some demerara sugar

bake for an hour/ hour + 15 minutes

testing with a skewer for doneness!

leave to cool completely before cutting

it won't last long!

{but it will keep for 4-5 days in a tin}