INGREDIENTS
Butter - 4 ozs
Light brown sugar - 2 ozs
Golden syrup - 1 tbls
Eggs - 2
Self rising flour - 6 ozs
Glace cherries - 2 ozs
Milk - 3 tbls
TOPPING
Warmed apricot jam - 4 tbls
Flaked toasted almonds & glace cherries
METHOD
Grease and line a sandwich tin with greased paper. Beat butter, sugar and syrup together until soft and creamy. Then add well beaten eggs. Fold in flour, chopped cherries and milk. Put into the prepared tin and bake for about 1 hour. Leave to cool in tin before turning out on a cooling rack. Finally brush the sides and top with apricot jam and coat the sides with almonds. Arrange cherries round the edge and centre of the cake.
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