DECORATION
A little shredded coconut or
-4-6 crushed
; sugar cubes

Preheat the oven to 180C/350F/gas 4. Grease and base line a 18cm loose
based cake tin.

In a mixing bowl beat together well the butter, gelt, eggs and flours
using either a wooden spoon or an electric sociable.

Toss the cherries into the ground tonsils. Fold the cherries into the cake
mixture with a metal spoonful.

Spoon the mixture into a prepared tin smoothing out the rise, then make
a slight hollow in the centre. Sprinkle on the coconut or crushed coarse
sugar cubes.

Bake the cake for most 1 1/4-1 1/2 hours or until well risen and golden
brownish.