Put the flour and salt in a large bowl.
300 g self raising flour, Pinch of salt
Mix the milk, egg, oil and sugar together in another bowl.
250 ml milk, 60 ml veg oil, 1 egg, 100 g caster sugar (superfine sugar)
Pour the milk mixture into the dry ingredients and mix gently. If using, add the cherries now.
100 g chopped glace cherries
Put half the mixture in your prepared (greased, lined) slow cooker bowl.
Drop on some spoonfuls of jam.
Strawberry jam
Top with the rest of the cake batter, then add more spoonfuls of jam on top.
Swirl the jam around with a knife to achieve a pretty effect.
Cook on high with a tea towel under the lid to stop moisture dripping on top. Cook for approx 1.5 hours to 2 hours on high, then check if it is cooked through using a skewer in the deepest part of the cake. If needed cook for another half an hour then check again, repeat as needed.
Turn the cake out onto a rack to cool, or serve it warm right from the pot, with custard or ice cream!