Heat oven to 160C. Grease and flour and 18cm cake tin. Cream butter and sugar until light. Gradually beat in eggs one by one. Mix glace cherries with walnuts and 3 T flour. Fold 220 g flour into the batter, then add the floured nuts and cherries with vanilla essence. Moisten with milk to give a dropping consistency. Pour into the tin and bake for about 75 minutes until risen and golden. Turn onto a rack to cool. Dust with icing sugar and slice to serve.
Comments: Sir John's favourite Source: Brisbane paper
Add the following code to your website.
For more information on customizing the embed code, read Embedding Snippets.