You will need
250 g butter at room temperature
3 extra large eggs at room temperature
1 x 600 g Ina Paarman’s Vanilla Cake Mix (reserve 2 T)
100 g red glacé cherries, cut whole ones in half
1 cup (250 ml) sour cream or créme fraîche
1 T (15 ml) fresh lemon juice
1 T (15 ml) grated lemon zest
Adjust the oven shelf to the middle position. Preheat oven to 180°C. Butter a 27 cm x 10 cm x 9 cm loaf pan. Line the base with baking paper.
Ignore package instructions and follow the method below.
Reserve 2 T of the dry Cake Mix and toss with the halved cherries.
Cream butter until soft and white. Add 1 egg and 1 T Cake Mix at a time, beating after each addition, until you have used all 3 eggs.
Add sour cream and lemon juice. Beat it in. Add all remaining dry Cake Mix. Add halved and floured cherries and lemon zest and gently fold in by hand with a spatula until evenly mixed. Don’t over mix.
Spoon mixture into the loaf pan. Make a slight hollow along the length, in the middle of the pan to prevent it from forming a peak when cooked.
Bake for 1 hour until nicely browned. Turn out onto a cooling rack and remove baking paper from the base.
Allow to cool completely before storing in an airtight container.