Simple and scrumptious, this frosty topped cake is fast becoming a warming new tea time favourite of ours as the autumn cold creeps in.
175g unsalted butter, room temperature
175g caster sugar
2 eggs, room temperature
175g plain flour, plus extra for rolling the cherries
1 tsp baking powder
a large handful of glace cherries
a smaller handful of fresh thyme leaves
1. Turn the oven to 180C (160C fan ovens), and grease and line a 1lb loaf tin.
2. Roll the glace cherries in a little extra flour, then on a separate plate chop the thyme leaves finely, and put both to one side.
3. In a large bowl, cream the butter and sugar for about 3 minutes until smooth.
4. Beat the first egg in to the creamed mixture, then a spoonful of the flour and stir gently before beating in the other egg. Add the rest of the flour and baking powder a bit at a time.
5. Throw in the cherries and chopped thyme. Very gently stir the cherries into the batter using a wooden spoon.
6. Pour into the prepared loaf tin. Bake in the oven for about 50 minutes, checking to see if it is ready after 45. You'll know it's done once the top springs back under your finger and a skewer comes out clean.
7. Leave to cool in the tin for 10 minutes, before placing on a wire rack or plate.
8. Once cooled but still warm, sift the top of the cake with icing sugar, and serve with a nice cuppa.
This cake was idly baked while listening to Lucy Rose's debut album Like I Used To, a present from my lovely friend Nadine