900g or 2lb loaf tin - 24X 12 cm or 9.5 X 4.5 inches
Ingredients
175gbuttersoft
175gcaster sugargolden or white
3eggslarge
1teaspoonvanilla extract
200gflourself raising
50gground almonds
1teaspoonbaking powder
200gglace cherriescandied
1teaspoonbutterfor the tin
Instructions
Preheat the oven to 180 C/350 F/160 FAN/Gas Mark 4.
Grease the tin with the teaspoon of butter and line with baking parchment.
Wash the cherries, cut into halves and dry on kitchen paper.
In a food mixer or large bowl, cream the butter and sugar together until very soft and fluffy. Beat in the vanilla extract.
Beat the eggs individually and add them one by one to the cake batter, mixing well after each addition.
Use a tablespoon of the flour to mix with the cherries and add the rest of the flour, baking powder and the ground almonds to the batter.
Fold in the flour mixture with a metal spoon.
Put half of the batter in the bottom of the tin and spread into a layer.
Push half of the cherries in and repeat.
Bake for 50-60 minutes or until a skewer inserted into the middle of the cake comes out clean.
Leave it to cool for 5 minutes in the tin and then transfer to a cooling rack.
Wait until the cake is completely cool before slicing.
Notes
Disclaimer:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.