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

1. Grease and line cake tin.
   

1. Cream butter and sugar until light and fluffy
   

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

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

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

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

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

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