This is a favourite in my cottage. Here are the ingredients:
8 ozs self-raising flour
4 ozs soft margarine (I like Flora best)
4 ozs caster sugar
2 ozs dessicated coconut
handful of glace cherries (yes, they’re sticky)
6 tablespoons full of milk
pinch of salt
Weigh out the flour and put into a medium sized mixing bowl. Add a pinch of salt.
Rub in the margarine until the mixture looks like breadcrumbs. Don’t overwork it.
Add the coconut and cherries and mix carefully with a fork so as not to break up the cherries too much.
Break the egg and add to the mixture with the milk. Stir in until it looks like this:
At this point you can adjust the mixture if it is too dry. Don’t add too much milk to start with. You can always add more, but you can’t take it out.
Put the mixture into a paper case, in a loaf tin at the centre of the oven.
Cook at Gas 4 for one hour. When you take it out of the oven, use a skewer to test that the cake is cooked. If the skewer is placed in the centre of the cake, it should come out clean. If it doesn’t, put the cake back for a further 10 minutes. Test again.
If the cake is done, remove the paper case and place onto your prettiest china dish, preferably oblong shaped, like this:
Now, will you join me for a nice cup of coffee and a slice of the cake? I promise you’ll get a bit with a cherry in it 🙂
This was a recipe from Oma’s kitchen.