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


  1. BulletPre-heat oven to Gas Mark 1 (140oC or 275oF).


  1. BulletGrease and line cake tin.


  1. BulletCream butter and sugar until light and fluffy


  1. BulletBeat eggs and almond essence together and add to creamed mixture a little at a time, beating well after each addition.


  1. BulletRinse and halve cherries and add to mixture, then stir thoroughly.


  1. BulletSift together dry ingredients except granulated sugar then fold in gently with a metal spoon.


  1. BulletTurn mixture into the prepared tin, smooth top with the back of a spoon and sprinkle over the granulated sugar.


  1. BulletBake just above the centre of the oven for about 2½ hours, until golden and just firm to the touch.


  1. BulletCool for 30 mins in the tin then transfer to a wire rack to cool completely.