Best eaten the day it is made, on account of the fruit. Method: Preheat the oven to 160°C fan/180°C/gas 4,and line and butter a 28 x 22cm roasting or baking tin with non-stick baking or ...
Begin by preparing the cherries. If they’re dripping in syrup, pat them dry with kitchen paper, then slice each one into four. For the cake, cream the butter and sugar together until light, pale and ...