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Set the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
Grease a 2lb loaf tin with butter or use a paper liner
Halve the cherries, then wash in warm water and dry. This will remove the syrup and stop them sinking too much. Quarter them if you want a better distribution. If you're short of time, don't bother to wash. The cherries may sink but the cake will still taste fabulous
Put all the ingredients except the cherries into a large bowl and mix well with a mixer or in a food processor.
Add the cherries and fold in with a large spoon until they are evenly distributed through the mixture.
Put the cake mixture into the prepared tin and make a slight dip along the centre to stop it peaking when cooked
Put a few extra cherries on top and dredge with castor sugar
Cook for 45-60 minutes until well risen and golden and a skewer comes out clean
Take the cake out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool