Sultana & Cherry Cake.

4 oz. Sugar
4 oz. glazed cherries.
12 oz. Sultanas
½ cup Butter
3 eggs – beaten
6 oz. plain flour
Pinch salt.

Cut cherries in half, pat dry , dredge in a little flour with sultanas.

Cream butter and sugar together in a bowl until light and fluffy.

Beat in the eggs a little at a time with small amounts of flour.

Fold in remaining flour and salt. Add the cherries and sultanas and mix well

Pour into a 2 lb loaf tin and bake for 1 ½ - 1 ¾ hours or until skewer inserted comes out clean at 325 degrees.

Leave in tin to cool.