Step by step method

1. Preheat the oven to 180ºC (160ºC for fan-forced ovens).
2. Grease and line a 21.5 x 11 x 6cm loaf tin with baking paper.
3. Cream Stork Bake and sugar well for 8-10 minutes until light and fluffy.
4. Add eggs one at a time, beating well in between each addition.
5. Toss the cherries in 2 tbsp of the cake flour (this stops them from sinking to the bottom of the cake).
6. Sift the cake flour, baking powder and salt together and add to the Stork
7. Bake mixture to form a thick batter.
8. Lastly, stir in the cherries.
9. Spread into the prepared loaf tin.
10. Bake in the preheated oven for 1 hour or until a skewer inserted into the middle of the cake comes out clean.
11. Cool on a wire rack before slicing to serve.