SOUR CHERRY CAKE

Preheat your oven to 160 deg C . Grease a 20 cm baba , bundt or ring pan , sprinkle with flour or polenta and shake out the excess . Drain 720gm jar of pitted morello cherries and place on absorbent kitchen paper to dry further .The cherries I purchased at Mannys's market last week with the Wanting Wednesday Country cooking class . Place 125gm of butter/ marg in the bowl of your mixer with 1 dsp of grated lemon rind ,3/4 cup of castor sugar and mix until light and fluffy . In a separate bowl beat together 2 eggs and in another bowl mix together 1 cup of self raising flour Now add the eggs alternatively with the flour to the sugar mixture and mix in 1/2 cup of sour cream and 1/4 cup of milk until combined . Do not over mix . Pour half the mixture into the prepared pan , scatter the cherries over top and carefully spread the remaining batter over the cherries . Bake in the preheated oven for 90 minutes , until cooked and a skewer inserted comes out clean . Let cool in the pan for 10 minutes , then turn out onto a wire rack to cool completely . To serve I dusted the cake with sifted icing sugar . This is what a cake should be .