Recipe for Foolproof Cherry Cake 
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Yield:
12 servings
Ingredients:
Amount Ingredient
175 gm Butter or margarine, softened
175 gm Caster sugar
3 x Eggs, beaten
150 gm Self raising flour
50 gm Plain flour
3 tbl Cornflour
(sift the flours together with the cornflour)
200 gm Glace cherries, washed, dried and halved
45 ml Ground almonds
----------------- DECORATION ----------------
Instructions:
Instructions: Preheat the oven to 180C/350F/gas 4. Grease and base line a 18cm loose based cake tin.

In a mixing bowl beat together well the butter, sugar, eggs and flours using either a wooden spoon or an electric mixer.

Toss the cherries into the ground almonds. Fold the cherries into the cake mixture with a metal spoon.

Spoon the mixture into a prepared tin smoothing out the surface, then make a slight hollow in the middle. Sprinkle on the coconut or crushed coarse sugar cubes.

Bake the cake for about 1 1/4-1 1/2 hours or until well risen and golden brown.

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