I wonder if anyone has a good, easy cherry cake recipe. I want to use glace cherries rather than fresh, and no ground almonds and it needs to be able to hold the cherries evenly throughout the cake, rather than them all dropping to the bottom as usually happens when I make a cherry cake. Hope someone out there can help me out.

I just use a basic sponge mix -

175g (6oz) Butter, Caster sugar & Self raising flour
3 Eggs
100g (4oz) Glace Cherries
2 Dessert Spoons Boiling Water

Cream the butter & sugar well (5 mins mix with an electric whisk) until it is almost white. Whisk the eggs together in a jug and add 1/3 to the mixture and mix well. Keep adding the egg little by little. If looks like it is starting to separate then add a spoon of the flour to bring it back together and continue with the egg.
When all the egg is added, sieve the flour and stir in with a metal spoon. Cut the cherries in half and add them at the end.
Just before you put it into a loaf tin, add 2 dessert spoons of boiling water and mix it in. Bake 180 for fan assisted or 200 electric, gas mark 5

The cherries normally sink if the mixture is too wet, this recipe always worked for me, and I have been using it for over 20 years.

Thanks for the recipe, I'll make that today. I'm intriqued by the addition of the boiling water! The only time my cherries didn't sink, the cake was dry, so my OH is looking forward to this.

Keep back a spoonful of the flour and toss the cherries in it before adding to the cake.

Also, I make sure I wash off the sticky sugar on the cherries with hot water before adding.

I made the cake and its a lovely cake, but the cherries still seem to prefer to sit near the bottom, although there is one on top. I do wash them before adding to the mixture, but haven't coated them in the flour. I will do that next time, and I will use this recipe again, but may not use the boiling water as it did make the mixture very loose when I put it in the tin.