Sift the flour, baking powder, cream of tartar and salt on to a square of greaseproof paper and set aside. Rinse the cherries in warm water to remove the sugary coating. Cut in quarters, then pat dry in a clean cloth or absorbent kitchen paper. Place the cherries in a basin and add
Cream the butter and sugar together until light. Mix the eggs and vanilla essence, then gradually beat into the creamed butter and sugar. Beat each addition of egg in well before adding the next. Add a little of the sifted flour along with the last few additions. Using a metal spoon fold in the remaining sifted flour, then fold in the cherries.
Spoon the mixture into a