Pre-heat the oven to 180°C / Gas Mark 4.
Line a baking tray measuring 24cm by 34cm with baking paper.
Beat the butter and WHITWORTHS CASTER SUGAR in a large bowl for 2-3 minutes, until light and fluffy.
Add the eggs and milk and continue to beat for 2-3 minutes.
Add 150g of the cherries and the remaining ingredients and beat briefly to combine.
Pour the mixture into the prepared tin, sprinkle over the remaining cherries and bake for 25 minutes, until lightly golden and cooked through.
Allow to cool slightly before transferring to a cooling rack to cool completely, serve.