Ingredients
Method
1.Preheat the oven to 160°C and line an 18cm-square tin with two overlapping strips of baking paper. Soften the butter. Sift together the flour and baking powder with a pinch of salt. Add in the cherries and walnuts.
2.Cream the butter and sugar until very light and fluffy – this will take about 5 minutes using an electric beater. Beat in the vanilla essence, lemon zest and fennel seeds, if using.
3.Add the eggs one at a time, beating well after each addition.
4.Fold in the dry ingredients with the cherries and walnuts and when they are well combined, add the milk and mix gently through.
5.Scoop into the prepared tin, level the top and sprinkle with a few more fennel seeds if you wish. Bake for 1 hour, rotating the tin after 30 minutes.
6.When it is cooked the cake will be a pale golden colour on top and will spring back when you push the centre gently with your finger.
7.Place on a cooling rack and remove from the tin after 15 minutes. Allow to cool completely then store in an airtight container.
