I have a nostalgic fondness for this yellow slab punctuated by waxy halves of scarlet cherries – the cake we called station cake at home – but this is best with those dark and glossy natural-coloured glace cherries.
Makes: 8-10 slices
1½ cups natural-coloured candied cherries
1⅔ cups self-raising flour
2 sticks butter (softened)
¾ cup superfine sugar
3 large eggs (beaten)
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