(Oven at 160°C)
150g glacé cherries
225g self-raising flour
50g ground almonds
1½ teaspoons baking powder
200g softened butter
200g caster sugar
4 eggs
18cm deep round cake tin
Lightly grease the cake tin and line the base with a circle of non-stick baking parchment. Pre-heat the oven to 160°C. Cut each cherry into quarters and rinse under cold running water to remove excess syrup. Drain well and dry very thoroughly on kitchen paper.
Place all the remaining ingredients into a large bowl and beat well for about a minute to mix thoroughly. By spoon is possible, though an electric mixer is best. Carefully fold in the prepared cherries.
Turn the mixture into the prepared tin and bake for 1-1½ hours, until the cake is well risen, golden and firm to the touch. A fine skewer inserted into the centre of the cake should come out clean. Leave the cake to cool in the tin for about 10 minutes, then turn it out onto a wire rack and leave to cool completely.
