|Mary Berry's cherry loaf cake, as made by EJ|
My oven was definitely too hot for this cake- as it's risen too much and cracked in the middle (it's also two or three shades darker than it should be). This is because I did something I never do when I'm baking - I popped the cake in the oven, set a timer and didn't check on it until it was done. As someone who is usually borderline obsessive-compulsive about these kind of things, I really should have at least checked the cake after around 45 minutes - and again after an hour.
But ignoring its misshapen appearance and too-dark colour, I really can't fault this recipe. It's a basic all-in-one sponge, very quick to throw together with minimal prep. Mary Berry suggests washing the glace cherries and chopping them into small pieces to prevent them from sinking to the bottom of the cake - this definitely worked, so it's a tip I'll be sure to use in future recipes.
The sponge is a little on the sweet side for me - I've found when using ground almonds in recipes before, that I haven't needed as much sugar - they seem to bring out the sweetness when they bake. So next time I make it I would definitely reduce the sugar content a little, but otherwise, it's a great staple cake - and one which I'll try again.