|Glace cherries||4 Ounce|
|Castor sugar||6 Ounce|
|Plain flour||3 Ounce|
|Self raising flour||3 Ounce|
|Milk||36 Milliliter (3 Dessertspoons)|
|Icing sugar||10 Ounce|
|Softened butter||1 Teaspoon|
|Milk||24 Milliliter (1 To 2 Dessertspoons)|
Cut cherries into thirds. Cream butter and sugar until light and fluffy.
Gradually add well-beaten eggs.
Fold in sifted flours alternately with milk; lastly fold in cut cherries.
Place mixture into a large, well-greased baba mould, or greased 8 in. round cake tin.
Bake in moderate oven, Mark 4, 350°F., approximately 1 hour, or until golden brown and cooked when tested with skewer.
Allow to stand 10 minutes before turning out; cool.
When cold, ice with Snow Glaze and decorate with glace cherry halves, if desired.
Snow Glaze Combine sifted icing (confectioners') sugar, butter and vanilla in small basin.
Gradually beat in milk until mixture is smooth and of a coating consistency; a little more milk may be necessary.
Spread over cake; or warm over low heat and allow to trickle over top of cake and down the sides.