I'm afraid this was snaffled before any pictures could be taken as I made it for an afternoon tea party. However, you can rest assured that it was delicious and looked wonderful! It's a basic cake recipes with added cherries and ground rice for the crunch. I find it best if you have an electric beater to beat the sugar and butter in the first instance and beat for about 5 minutes. It sounds like a lot, but it's an easier way of knowing you've done it long enough than just looking out for it being "light and fluffy".
Crunchy Cherry Cake
Time taken around an hour
175g butter, softened
175g caster sugar
175g self-raising flour, sieved (or you can seive it directly into the cake bowl later)
3 medium eggs
25g ground rice
Juice of small lemon (or use just over half of a bigger one)
125g glace cherries, chopped
Preheat oven to 180C
* First thing to do is wash and dry your cherries. This is supposed to help against them sinking. Mine invariably still do, but your mileage may vary!
* Beat the butter and caster sugar for 5 minutes
* Add the eggs one at a time and beat a little in between each one
* Fold in the flour and ground rice with a spoon, a third of the ingredients at a time
* Add the lemon juice and cherries and mix them all together with the spoon
* Put into a tin (I used a loaf tin) and level the surface with the spoon
* Bake in the oven. Time varies hugely depending on the type of tin you use; mine took 45 minutes, which I think is a good standard time. That said, I did put some of the mixture into extra muffin tins because I had too much. Start with 45 minutes and go from there.
* Leave to cool for a few mintes before turning out onto a wire rack for it to cool completely.