- 200g butter, softened
- 200g golden caster sugar
- 4 eggs
- ½ tsp almond extract
- 175g self-raising flour
- 85g ground almonds
- ½ tsp baking powder
- 300g glacé cherries
- 100ml milk
- 2 tbsp flaked almonds
Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 20cm deep cake tin. Beat together the butter and sugar until light and fluffy, then beat in the eggs, one by one. Fold in the almond extract, flour, ground almonds and baking powder, followed by the cherries and milk.
Scrape into the prepared tin, scatter over the flaked almonds, then bake for 1 hr-1 hr 15 mins. Cool the cake in its tin before serving.