The WI meeting made me realise it was high time I baked a big cherry cake to serve in thick slices with most definitely more than one lonesome cherry per slice. I have spent years cherry-picking cherry cake recipes, and I have now found a new favourite: the Cherry and Marzipan Cake in Fiona Cairns' book.
My first photo deliberately cut off the very saggy top of the slice because this cake came out truly concave (it needed longer in the oven than the recipe said, plus I'd added some extra cherries and marzipan because those are the bits we really like but they may have slowed down the baking process). So it looks a little sad but tastes utterly delicious,which proves once again my cake-choosing theory. Some people always go for the frivolous, creamy, burlesque type and others choose something pretty plain and ordinary-looking. Time and time again, experience proves that the former is invariably a disappointment with no substance under the froth, while the latter is often the ugly ducking that proves to be the swan of cakes. So the moral of the story is cherry-pick your cakes as carefully as your cherries.