Cream the butter or margarine and honey together.
Beat the eggs and add alternatively with the sifted flour and salt to the creamed
Add the fruit and enough milk if necessary to give dropping consistency.
Turn into well greased 7 inch round tin and bake on middle shelf for 1½ -1¾ hours
in a pre-heated oven (300°F/150°C)
Allow to cool a little then turn out onto wire cake stand and leave to cool.
4oz. Butter or Margarine
6oz. Self-Raising Flour
2oz. Chopped Cherries
Pinch of Salt
Sultana & Cherry Honey Cake