Cherry Almond Cake.
(for an 8” diameter cake)
8 oz butter
8 oz Caster Sugar
3 large eggs (size 3 in old sizes)
1 tsp almond essence
4 oz Glace Cherries
8 oz plain flour
4 oz ground almonds
1 tsp baking powder
1 Tbsp granulated sugar
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Pre-heat oven to Gas Mark 1 (140oC or 275oF).
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Grease and line cake tin.
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Cream butter and sugar until light and fluffy
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Beat eggs and almond essence together and add to creamed mixture a little at a time, beating well after each addition.
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Rinse and halve cherries and add to mixture, then stir thoroughly.
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Sift together dry ingredients except granulated sugar then fold in gently with a metal spoon.
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Turn mixture into the prepared tin, smooth top with the back of a spoon and sprinkle over the granulated sugar.
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Bake just above the centre of the oven for about 2½ hours, until golden and just firm to the touch.
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Cool for 30 mins in the tin then transfer to a wire rack to cool completely.