David's Sussex Cherry and Ginger Cake

Submitted by: David Donovan

This cake (loaf) was one of three varieties that David brought along to the 2005 plant sale and were a hit for those enjoying a cup of tea and a slice after all that hectic plant buying.

Start by preparing a 1lb/.5kg loaf tin, line with silicone paper. Set oven to setting 180°, or gas 4.
Sieve the flour with the ground ginger and baking powder.
Rub in the margarine or butter, and stir in the sugar. Stir in the chopped cherries and crystallized ginger. Add milk or milk and cream, mix to a moderate stiffness. Stir well, place in the prepared loaf tin smooth out. Top with another upturned 1lb loaf tin to prevent burning. Bake at 180° or gas 4 for 65 minutes. just before bubbling ceases.
Check with skewer after the time. If ok, turn out after ten minutes onto wire rack, allow to cool.
Store in airtight tin for 24 hours before using.