|Glace cherries||6 Ounce|
|Pecan nuts||2⁄3 Cup (10.67 tbs), broken|
|Self rising flour||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||4 , separated|
Pre-heat the oven to 350°F, and line and flour a 9 inch ring mould.
Measure the cherries and nuts into a small mixing bowl and sift 1 oz of the flour over them.
Cream the butter and sugar together in a large mixing bowl.
Add the egg yolks to the butter and sugar, beating well after each addition.
Fold in the flour.
Then add the cherries and nuts, together with enough milk to make a soft dough.
Beat the egg whites to the stiff-peak stage and fold them gently into the batter.
Spoon the batter into the cake tin and bake for 1 1/4 hours.