Sultana and Cherry Cake


  • 225g (8oz) plain flour
  • 1½ teaspoon baking powder
  • 175g (6oz) soft margarine
  • 175g (6oz) caster sugar
  • 2 eggs
  • 75g (3oz) glacé cherries, quartered,
  • 75g (3oz) sultanas
  • 1 tablespoon milk
  • Sugar lumps, roughly crushed to decorate (optional)


  1. Heat oven to 160C (325F).
  2. Sift flour into a bowl with baking powder.
  3. Add the margarine, sugar and eggs.
  4. Beat well for 2 to 3 minutes with a wooden spoon, or for 1 minute in an electric mixer until thoroughly mixed.
  5. Stir in the cherries, sultanas and milk and combine gently.
  6. Turn the mixture into a greased and lined loaf tin or round cake tin.
  7. Smooth surface and sprinkle with the crushed sugar lumps.
  8. Bake in oven for 1¼ to 1½ hours until risen and golden.
  9. Turn on to a wire rack, remove the lining and leave to cool completely.
  10. If freezing, wrap well in greaseproof paper and foil. To use, thaw for 2 to 3 hours at room temperature.