CHERRY CAKE (by Mary Berry)
175g red or natural glacé cherries
225g self raising flour
175g softeneed butter
175g caster sugar
finely grated rind of one lemon
50g ground almonds
3 large eggs
Pre heat oven to 180C / Fan 160C / Gas 4
Grease and line (with baking parchment) a 2lb loaf tin
Cut the cherries into quarters then put them in a aiseve and rinse under running water then dry the cherries thoroughly.
Measure all the remaining ingredients into a large bowl and beat well for about a minute to mix thoroughly.
Lightly fold in the chopped cherries and then turn the mixture into the prepared tin.
Bake in the pre-heated oven for 1 hour to 1 and 1/4 hours until well risen and golden brown. Check that a skewer insered into the middle comes out clean.
Leave to cool for 10 minutes then turn out, remove parchment and allow to cool properly on a rack.
To check the size of your tin, a 2lb loaf tin will hold almost exactly 1 litre of water.
