Cherry cake

all details 1-2 hours Medium Makes one 20 cm fluted ring cake Ingredients

1 cup glac cherries 90 g butter cup sugar 2 eggs lightly beaten 1 teaspoon !anilla essence 1 cup self-raising flour cup plain flour " cup milk

Icing

1 cup icing sugar 20 g butter 1#2 tablespoons $ater pink food colouring

Method
1. %reheat o!en to moderate 1&0'C( )rush a 20 cm fluted ring tin $ith oil or melted butter( *ust lightly $ith flour shake off e+cess( %lace glac cherries in a strainer and $ash under running $ater to remo!e syrup( %at dry $ith paper to$el( ,sing electric beaters beat butter and sugar in a small mi+ing bo$l until light and creamy( -dd eggs gradually beating $ell after each addition( -dd essence. beat until combined( 2. /ransfer mi+ture to a large mi+ing bo$l( ,sing metal spoon fold in the sifted flours alternately $ith milk( 0tir until combined and mi+ture is smooth( 3. 0poon mi+ture into prepared tin. smooth surface( )ake 12 minutes until ske$er comes out clean $hen inserted into centre of cake( 3ea!e in tin for 10 minutes before turning onto a $ire rack to cool( 4. /o make Icing4 Combine sifted icing sugar butter and $ater in small heatproof bo$l( 0tand bo$l o!er a pan of simmering $ater stirring mi+ture until butter has melted and the icing is glossy and smooth( -dd a couple of drops of pink food colouring and stir to combine( ,sing a spoon dri55le icing o!er top of cake allo$ing it to run freely do$n the sides( 5. 0torage time /his cake $ill keep for up to 2 days in an airtight container in the refrigerator( It can be fro5en $ithout icing for up to one month(