Cherry cake

Ingredients:
125g unsalted butter
3/4cups caster sugar
2 eggs,lightly beaten
1/2 teaspoons imitation vanilla essence
1 cup / 265 g glace cherries,chopped
2 cups self -raising flour
1/2 cup milk

Directions
Preheat oven to moderate 180c
1. Brush a deep,20cm ring tin with melted butter or oil,line base with paper;grease paper.Using electric beaters,beat butter and sugar in small bowl until light and creamy.
2. Add eggs gradually,beating thoroughly after each addition.Add essence;beat until combined.Transfer mixture to large mixing bowl;
add cherries.Using a metal spoon,fold in sifted flour alternately with milk.Stir until just combined and mixture is almost smooth.
3. Spoon the mixture evenly into the prepared tin;smooth surface.Bake for 35 to 40 minutes or until skewer comes out clean when inserted in center of cake.Leave cake in tin 10 minutes before turning onto wire rack to cool.Dust with sifted icing sugar,if desired.