Perfect to enjoy with a cup of tea at the weekend, when you’ll have time to savour this delicious moist cake.
Ingredients
225g butter
275g castor sugar
6 eggs, beaten
75g self-raising flour, sifted
225g ground almonds
1 teaspoon almond essence
175g glacé cherries, washed, dried and quartered
Method
Put the butter and sugar in a bowl and beat together until light and fluffy. Beat in the eggs a little at a time, adding a little flour with each addition. Coat the cherries in flour, then fold in the remaining flour with the ground almonds until evenly blended. Beat in the almond essence and cherries.
Line a greased deep 20cm square cake tin with greaseproof paper, then spoon in the mixture.
Bake just below the centre of a moderate oven 180°C for one and a quarter hour or until a skewer inserted in the centre comes out clean. Leave to cool in the tin, then remove from tin and remove greaseproof paper. Wrap in cling film and store in an airtight container until ready to serve. I personally wrap my cake in tin foil and store in the fridge. It doesn’t last longer than a few days! Makes 24 slices.
Recipe – St Michael 1 000 Recipe Cookbook
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