Cherry and Almond Cake Treat

This is my husband's absolute favourite cake! I don't make it as often as he'd like but it's such an easy cake to make I should probably show him how to do it himself then he can make it as often as he likes! It was given to me by my cake decorating teacher on a course did a few years ago and it was her husband's favourite too. I have to say it is a lovely moist cake and the flavour reminds me of bakewell tart - delicious!

Ingredients

110g (4oz) caster sugar
110g (4oz) butter or margarine
3 small eggs (or 2 large eggs) beaten
75-110g (3-4oz) glacé cherries, washed, dried and chopped
75g (3oz) self raising flour
50G (2oz) ground almonds
half a teaspoon almond essence (optional)

Method

- Grease and base line a 15cm (6 inch) cake tin
- Preheat the oven to 190C (fan oven 170C)
- Cream together the butter and sugar until pale and fluffy
- Gradually add in the eggs a little at a time, beating well after each addition
- Toss the cherries in the flour then fold the flour, cherries, ground almonds and almond essence into the mixture
- Transfer the mixture into the prepared cake tin and bake in the oven for 30-40 minutes
- When a skewer inserted into the centre of the cake comes out clean the cake is done
- Remove from the tin and cool on a wire rack

Tips:

- Cover the cake with paper or card if it gets too brown too soon
- For a bigger cake you can double the ingredients and use an 8" round cake tin. Adjust the baking time accordingly.