500g (1 lb 2 oz) maraschino cherries, well
drained
Method :
Preheat the oven to 150C (300F / Gas 2).
Grease a 22 x 12cm (9 x 5 inch) loaf tin and line the base and sides
with baking paper, then layer another two times to make three layers in
total, greasing between each layer. Sift the flour into a large bowl and
add the sugar, orange juice concentrate, eggs and 1 tsp salt. Mix well.
Stir in the hazelnuts, dates and all but 10 of the cherries. The mixture
will be quite thin. Pour into prepared tin. Cut the remaining cherries
in half and arrange in three flower designs down the centre of the cake.
Bake for 2 hours, or until a skewer comes out clean when inserted into
the centre of the cake. Cool in the tin before turning out onto a wire
rack.
