Iced Cherry Cake is a traditional Scottish recipe for a classic sponge cake topped with icing (frosting) and cherries that can also be cooked as a cupcake or fairy cake. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Iced Cherry Cake.
Reserve 8 of the cherries, quarter then and set aside.
Wash the remaining glacé cherries, dry them and chop finely then dust with flour (this will help prevent them from sinking to the bottom of the cake).
Cream together the margarine and caster sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Sift over the flour and stir to combine then mix in the flour, coated chopped cherries.
Turn the batter into a greased springform cake tin then transfer to an oven pre-heated to 160°C (320°F) and bake for 40 minutes, or until the top is golden and springy to the touch and a skewer inserted into the centre emerges cleanly.
Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.
When the cake is cold, decorate it. Sift the icing sugar into a bowl then work in a little water, about a teaspoon at a time until you have a smooth consistency that is thick enough to coat the back of a spoon without running off.
Spread the icing evenly over the top of the cake then decorate with the reserved, quartered, cherries. Allow the icing to harden before slicing and serving.
