I’m still waiting to move; the solicitors are still arguing and I’m getting frustrated as most of my life is in boxes in our dining room.  I’ve got no sewing table and no craft supplies so my only creative outlet at the moment is cooking.

I’m quite glad from the point of view that there are still supplies in the baking cupboard so baking it is and even more random combinations are appearing as I try to finish up all the bits and bobs that are hiding in there!

These cakes contain cherries once again since my policy of one for the baking batter and one for me didn’t manage to use them up the last time I made the Cherry and White Chocolate Cupcakes!

You will need:

175g butter, 175g sugar, 3 medium eggs, 150g self-raising flour, 20g chopped hazelnuts, 100g raisins, 100g chopped glace cherries.

Preheat the oven to 190°C/ 375°F and line a muffin tray with 12 paper cases.  Cream together the butter and sugar.  Add the eggs one at a time and beat well.  Sieve the flour and fold into the mixture.  Add the hazelnuts, cherries and raisins and mix until well combined.  Place the batter into the paper cases and place in the oven for 20-22 minutes or until a skewer inserted into the middle of the cake comes out clean.