125 g soft margarine or butter
125 g caster sugar
2 eggs, beaten
125 g self raising flour
Icing sugar to make into glacé icing, or butter icing
Preheat the oven to 190° C / Gas 5.
Beat the margarine and sugar together with a wooden spoon until the mixture is pale and creamy and the sugar no longer feels gritty.
Sieve the flour into a bowl.
Beat the eggs and add to the mixture, adding some flour if the mixture shows signs of curdling.
Add the vanilla essence and then gently stir in the flour using a figure of eight if you wish.
Pile into cake cases and bake for 15-20 minutes until the cakes are well risen and golden.
Cool and decorate with glacé icing and a cherry.