INGREDIENTS
Makes: 8-10 slices
1½ cups natural-coloured candied cherries
1⅔ cups self-raising flour
2 sticks butter (softened)
¾ cup superfine sugar
3 large eggs (beaten)
2 – 3 drops almond essence
1 cup almond meal
⅓ cup milk
METHOD
Preheat the oven to 170ºC/gas mark 3/325ºF. Halve the cherries, wash them in a colander under cold water, then pat them dry, toss them in some flour and shake well to get rid of excess.
Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs and almond essence, then gently fold in the flour and almond meal. Fold in the cherries and then the milk and spoon the thick mixture into a lined and buttered loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches) and bake for ¾-1 hour, or until a cake-tester comes out clean.
As with all of these sorts of cakes, leave in the tin on a wire rack until completely cooled.
Photo and Recipe From: Nigella.com
