Dark muscovado sugar – 2/3 cup
Eggs – 2 nos
Sour cream – 2/3 cup
Self raising flour – 1 1/4 cups
Baking powder – 1 tsp
Cocoa powder – 1/2 cup
Cherry – 3/4 cup
Cherry – to decorate
Preheat oven to 180 degrees Celsius.
Grease the tin and dust lightly with flour.
In a mixing bowl, cream the butter and sugar until it turns fluffy. Beat in the eggs and sour cream until thoroughly mixed.
Sift the flour, baking powder, and cocoa over the mixture, then fold in lightly. Fold in the cherries. Transfer the cake mixture to the tin and cook for 40-50 minutes or until it is done.
This cake works with chocolate icing on top.