Ingredients 225g butter at room temperature
225g caster sugar
4 eggs, whisked lightly
225g plain flour, sieved
1/2 tsp baking powder, sieved with the flour
250g glacé cherries, washed clean of any syrup, dried thoroughly and cut into quarters
110g ground almonds
1 few drops of almond essence
2 tbsps demerara sugar or the equivalent in crushed sugar cubes
Line and grease a 20cm round cake tin, preferably one with a loose bottom or with a spring release.
Cream the butter until soft.
Add the sugar and cream with the butter until pale, light and fluffy.
Gradually beat in the whisked egg.
Fold in the sieved flour and baking powder.
Mix the prepared cherries with the ground almonds.
Fold into the cake mixture and add a drop or two of the almond essence and the milk.
Spoon the mixture into the prepared cake tin, level the top with the back of a metal spoon and sprinkle with the sugar.
Bake for an hour, cover with aluminium foil and continue to cook for a further 30 minutes or until the cake is firm to the touch and has shrunk away from the edges of the tin. It may take a few minutes under this time, so be careful to check before the half hour is up.
Leave to cool in the cake tin for about 15 minutes before turning out onto a wire rack to continue cooling.