Cherry Ginger Cake

Another old recipe from the Farmer’s Weekly collection. They really are a wonderful source of excellent traditional recipes.  Those of you who have followed me for many years will know I love ginger, in any form, but particularly crystallised! But come to think of it, any ginger.

You will need a 2 lb loaf tin, as I used, but equally good in a 7 inch round. Pre heat your fan oven to 160C

5 oz crystallised or stem ginger

4 oz dried or glacé cherries

8 oz SR flour

6 oz caster sugar

6 oz butter, softened

3 eggs

½ teaspoonful vanilla extract

1 tablespoonful milk

First chop your ginger into very small pieces, reserving a few larger bits to decorate the top later on. Halve the cherries and toss the fruit in a little flour.

In a mixing bowl, cream the butter and sugar, then whisk in the eggs, alternatively with the flour. Add the vanilla and milk and mix well. Tip into your prepared tin and bake for about 45 mins, then turning down your oven to 140C for a further 20 mins.

Cool, then if you wish, make a water icing with icing sugar and decorate with more cut halves of cherries and ginger.

Enjoy!!