250g butter
1 table spoon grated lemon rind
1.25 cup castor sugar
4 eggs
125g glace cherries
125g walnut pieces
300ml carton sour cream
0.5 tea spoon bicarbonate of soda
2.5 cups plain flour
1 table spoon grated lemon rind
1.25 cup castor sugar
4 eggs
125g glace cherries
125g walnut pieces
300ml carton sour cream
0.5 tea spoon bicarbonate of soda
2.5 cups plain flour
Cream butter, lemon rind and sugar until light and fluffy, add eggs one at a time, beating well after each addition, stir in finely chopped cherries and walnuts, then sour cream. Lightly stir in sifted soda and flour into two lots. Divide mixture evenly between two well greased 20cm X 10cm loaf tins, bake in moderately slow oven 1 - 1 hours and 15 minutes, or until cooked when tested. stand 5 minutes before turning on to wire rack to cool. Serve cake dusted with icing sugar. Store cake in air-tight container for up to 1 week, or it can be frozen for up to 1 month.
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