Cherry Cake

Directions

1. 1
   Preheat the oven to gas mark 4/ 180 degrees.
2. 2
   Cream 150g of the butter, the granulated sugar, and golden syrup together.
3. 3
   Beat the eggs, and slowly mix them into the butter and sugar.
4. 4
   Fold in the flour and cinnamon.
5. 5
   Add 2 tablespoons of cherry brandy, and mix thoroughly.
6. 6
   Split the mixture into two greased 18cm baking tins.
7. 7
   Chop the cherries in half and remove the stones.
8. 8
   Spread the cherries liberally on the top of the mix in both tins, chopped face down.
9. 9
   Bake for 20-25 minutes, or until a skewer comes out clean.
10. 10
    Turn out the cakes, and place them on a wire rack to cool. Most of cherries will have sunk to the bottom of the cakes.
11. 11
    Cream the icing sugar and remaining butter together, and add the remaining cherry brandy. You may need to add a little more sugar to ensure the buttercream mixture does not become runny.
12. 12
    Spread half of the buttercream onto the bottom of one of the cakes, and affix the second cake to it, so the bottoms are touching.
13. 13
    Spread the rest of the buttercream on top of the cake.
14. 14
    Sprinkle the caster sugar on top of the cake to create a crunchy topping.