Feriel’s Cherry Loaf Tea Cake

Cherry Loaf Tea Cake
A Fruity loaf cake, ideal for your afternoon tea! 
175 g Butter OR Stork Bake
250 ml Castor sugar
4 large eggs
200 ml Cake flour
200 ml Self-raising flour
5 ml vanilla essence
15 ml (1 tablespoon) milk
1 cup cherries halved and tossed in 30 ml cake flour (I used red cherries also tossed in cake flour)

Cream butter and castor sugar.
Add eggs.
Add sift flours.
Add milk and vanilla essence.
Greased and line a medium loaf cake pan.
Bake on 170 C for 50 minutes or until skewer inserted comes out clean.
Leave cake for 10 or 15 minutes, then turn out on wire rack to cool.

For a coconut loaf use 1 cup dessicated coconut instead of glace cherries tossed in flour.

Prepared, tried and tested Feriel Sonday

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