- Making time 30 minutes
- Preparation time 1 hour 20 minutes
- 200 g glace cherries
- 175 g butter, at room temperature
- 175 g caster sugar
- Grated rind of 1 small orange
- Three egg beaten
- 225 g self-rising flour
- 50 g dried cranberries
- A few sugar lumps, roughly crushed to decorate
You can’t stop the future you can’t rewind the past the only way to learn the secret ….is to press play.
– Jay Asher
- Put the cherries in a sieve, rinse with cold water then drain and pat dry with kitchen paper, halved 50 g and reserve for decoration. Roughly chop the remainders
- Beat the butter in a mixing bowl or food processor until pale and creamy, stir in the orange rind then gradually mix alternate spoonsful of beaten egg and flour until all has been added and the mixture smooth.
- Fold in the chopped glace cherries and cranberries, spoon the mixture into an 18 cm deep round cake tin lined base and sides with non-stick baking paper.
- Spread the surface level then lightly press the reserved halved cherries into the cake mixtures and sprinkle with the crushed sugar lump.
- Bake in a preheated oven, 1600C set a timer for 1 hour 20 minutes, until well risen, the top is golden brown, and a skewer inserted into the centre comes out clean.
- Leave to cool in the in for 10 minutes then loosen the edge, turn out onto a wire rack and peel off the lining paper. Leave to cool completely, store in an airtight tin for up to 5 days.