Eggless Cakes

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Eggless Cakes

Light Dried Fruit Cakes

Old English Cherry Cake

Preheat the oven to 160C/325F/gas mark 3

Use an 18cm/7 inch deep round cake tin.

Be sure to wash the cherries and then dry them thoroughly before adding to the mixture. This stops them from sinking to the bottom of the cake during baking.

Grease and line the cake tin. Measure all the ingredients into a bowl and beat well until thoroughly blended. Turn the mixture into the prepared tin and level out evenly.

Bake in the oven for about 1 1/2 hours or until a warm knife inserted into the centre of the cake comes out clean. Leave to cool in the tin for 5 minutes, then turn out, peel off paper and finish cooling on a wire rack.