Date: 24 Oct 2023
200 g dried cherries
50 g butter
1 tsp bicarbonate of soda
150 g brown sugar
2 tsp baking powder
1 and 1/2 tsp - cinnamon, cloves, nutmeg mix
1 pinch of salt
120 g coarsely crushed walnuts
Put 250 ml of water to boil in a small saucepan. When the water boils, add the cherries , butter and soda, stir until the butter melts and let cool. Add the walnuts.
Preheat the oven to 180 degrees. Beat the eggs and sugar to a fluffy cream. Add the fruit and walnut mixture, stir. Sift the flour over the top with the baking powder and spices and mix gently.
Pour the batter into a silicone or greased and floured tin - about 26cm. Bake until the pastry is puffed and a toothpick comes out clean - about an hour.
It becomes even more fragrant if it is covered while still warm with a lemon glaze made from 150g icing sugar and 3tsp lemon juice.