What you will need:
8 oz of self raising flour
4 oz unsalted butter (softened)
4 oz castor sugar
4 oz glace cherries (chopped)
1 egg (beaten)
Approximately 150 ml milk
Method:
1) Sieve the flour into a bowl and add in the softened butter. The best way to soften the butter is to leave the amount you need out of the fridge for about 30 mins. This time will vary depending on how long the butter has been in the fridge for. Rub the butter into the flour using your fingertips until the mix resembles breadcrumbs.
2) Add 3 oz of the sugar and the cherries and lightly mix.
3) Add in the egg and small amount of the milk and mix. Keep adding the milk bit by bit until the mixture has a soft dropping consistency. If you find that you have added to much milk, add in a little more flour to balance it out.
4) Grease the loaf tin and add the mixture. The cherries may start to sink to the bottom so move them around a little. I also add extra chopped cherries at this stage to the top of the cake as well. Sprinkle with the rest of the sugar. (See picture above)
5) Bake at gas mark 6 for 20 mins until risen and golden brown.
Tips:
This can also be used to make cherry buns just put the mix into paper cases and into bun trays. It can also be put into a cake tin instead of the loaf tin.
You could also add coconut to it