Friday, October 23, 2009

Coconut and Cherry Cake

300 g self-raising flour
Pinch of salt
150 g margarine
200 g glacé cherries, quartered
50 g desiccated coconut
150 g caster sugar
2 standard eggs, lightly beaten
125 ml milk

Cooking Time: 1.5 hours
Oven: 180ºC, 350ºF
Gas Mark: 4

Well grease a 20 cm cake tin and line the base with greased greaseproof paper. Sieve together the flour and salt. Rub in the margarine until the mixture resembles fine breadcrumbs. Toss the cherries in the coconut and add the mixture with the sugar. Mix lightly. Add the eggs to the mixture with most of the milk. Beat well, then add sufficient extra milk to give a soft dropping consistency. Turn into the prepared tin, level off and bake in a moderate oven for 1.5 hours or until well risen and golden brown. Leave in the tin for 5 minutes, then turn ut on to a wire rack to cool.


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