The best cake ever

White chocolate and cherry cake.

225g self raising flour
225g golden castor sugar
225g butter
120g cherries
120g white chocolate, smashed into pieces
2tsp vanilla essence
4 eggs

Try not to substitute for non butter or cheaper sugar. Use free range eggs if possible. Makes a big difference. Destone and chop the cherries in half and freeze them. adding them to the cake frozen adds moistures and helps the cherries keep their shape. This is a good tip for all fresh fruit used in cake.

Leave the rest of the ingredients out to reach room temperature.

Cream the butter with the sugar until you get a smooth paste.
Add the vanilla essence. Beat the eggs and add them slowly, mixing them in slowly. Try not to press the mixture as you want keep in all the air for a light cake.
Slowly add the flour and fold it in. It may look like too much. It's not. Add the cherries and white chocolate and fold them in.

Your mixture should be slowly pourable and smooth. If not, add a tablespoon of milk and fold in.

Put the mixture into a greased 1kg loaf tin and bake for about 1hr10 on 180degrees (160 fan oven).

Test by stabbing it with a knife. If it comes out clean, it's ready. Don't mistake melted white chocolate for uncooked cake mix.

Allow to cool completely before serving. I recommend freezing as much as possible. Defrost while still wrapped in cling film and you will have a moist cake, and the white chocolate will have reset.

You can reduce the amounts for a smaller cake.

Sounds good!