Method

​1 Preheat the oven to 160°C/fan 140°C/gas mark 3. Lightly grease and line a 20cm/8-inch deep round cake tin.

2 Cut the cherries into quarters, then put the cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper.

3 Add all the remaining ingredients into a large bowl and beat well for a few minutes to mix thoroughly. Gently fold in the cherries.

4 Pour the mixture into the cake tin and level the surface with the back of a spoon or a spatula.

5 Bake for 1 hour 45 minutes. By this time the cake should be golden-brown and well risen and a skewer inserted into the centre should come out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.