Here’s a very easy, uncomplicated cake that’s quick to prep and great to eat. It’s soft and light with a lovely flavour combination. The three eponymous elements combine beautifully.

Makes: 1 loaf – about 10 – 12 slices

Time: 20 – 25 minutes prep. then around an hour in the oven + cooling time.

Level: Easy

Need: 1kg (2lb) loaf tin

Ingredients

250g (8oz) Self-raising flour
Pinch of salt
175g (6oz) butter or baking spread, softened
175g (6oz) caster sugar
3 medium eggs, beaten
2 tbsp milk
60g (2oz) glacé cherries*
60g (2oz) white chocolate chips*
60g (2oz) desiccated coconut*
* Any of these three can be increased, up to 200g combined weight

Method

1. Set the oven to moderate, 180°C / fan 160°C / 350°F / gas mark 4. Grease and line the loaf tin with baking parchment

2. Sift the flour into a bowl. Add the butter, salt, sugar, eggs and milk, and beat until smooth.

OR … 2a. cream the butter and sugar together first then add eggs one by one with a little flour, followed by the rest of the flour, the salt and the milk. Mix well.

3. Cut cherries in half and stir into the mixture along with the desiccated coconut and chocolate chips. Spoon into the loaf tin and level the surface.

NB This produces a cake with a nice plain (split) top, but you could sprinkle over desiccated coconut or Demerara sugar, or both, before it goes in the oven. But be prepared to cover the cake with foil if it goes very dark in the latter stages of baking.

4. Bake the loaf in the centre of the oven for 50 – 65min., or until the cake has risen and feels firm to the touch and a skewer comes out clean after being inserted into the centre.

5. Remove the cake from the oven and leave to cool in the tin for 10 min, then transfer to a wire rack to cool completely.

I hope you enjoy this lovely cake. If you want more cake recipes click this link, or have a look at my site for lots of other great recipes, both sweet and savoury. Below are a few that I’d love you to try:

Strawberry Sponge Cake