Cherry and walnut cake

Yesterday, Rainbow Fish and I baked this very tasty cake. (The rentals are back in Rosyth for a flying visit, but are heading off on their cycle tour of France later today.) It was very nice, so I decided to share the jealously-guarded family recipe.

 

 Ingredients:

• 225g self raising flour
•  50g wholemeal flour
• 175g light brown soft sugar
• 225g soft margerine
• 3 large eggs
• 1tsp baking powder
• 2 tbsp milk
• 150g glace cherries
• 75g walnut pieces
• grated rind of one orange

Method:

• Grease and line tin (27x17.5cm) and turn oven on to 180 C/GM4.
• Beat all ingredients (except cherries and walnuts) together in a large bowl.
• Stir in cherries and walnuts.
• Pour mixture into tin, level, an bake for 45 minutes.
• Turn onto cooling rack and (if you want to make it fancier) paint with a mixture of orange juice and icing sugar while still warm.
• Eat!

 

I think the wholemeal flour gives it a nice texture, not too fluffy. If you want to be decadent, put in extra cherries and walnuts. 

It went down very well, as you can see.