For these delicious sundaes, banana slices are coated in maple syrup, mixed with vanilla ice cream and crushed meringue shells, then topped with whipped cream and decorated with chocolate, a cherry and a wafer.
This is a true classic cherry madeira cake and a slice is perfect with tea or coffee any time of day. The buttery, light texture has a hint of orange flavour and pieces of cherry are generously spread throughout.
115g (4 oz) plain flour/cake and pastry flour (⅔ cup + 2 tbsp)
170g (6 oz) glacé cherries (1 cup + 1 tbsp)
15cm (6 inch) cake tin, greased and lined
Preheat the oven to 160°C/325°F (gas mark 3)
First, rinse the cherries under cold water and then dry them. (This prevents them from sinking when baking). Then cut them into quarters.
Zest the orange and squeeze the juice from one half.
Sift the flours together in a bowl and then set aside.
In a large bowl cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition. (A little flour can be added between beating in the eggs to prevent the mixture from curdling.)
Beat the orange zest into the mixture.
Fold in the flours and then the glacé cherries.
Finally, add just enough orange juice to give a dropping consistency.
Spoon the mixture into the tin making a slight hollow in the centre with the back of the spoon.
Bake in the centre of the oven for 1 hour 30 minutes or until a skewer comes out clean after being inserted into the middle of the cake. Cover the cake with a sheet of baking parchment if the top starts to brown too quickly.
Remove from the oven and leave for 10 minutes before turning out onto a wire rack to cool completely.
This cake can be frozen for up to 3 months, just defrost overnight before serving.
Butter that is at room temperature and not taken straight from the fridge will be softer and just right for creaming.
Always use eggs that are at room temperature. I tend to keep a bowl with half a dozen eggs in on the counter so there are always eggs at room temperature ready to use.