150g Glace Cherries
225g S R Flour
50g Ground Almonds
1 1/2 level tsp Baking Powder
200g Butter softened
200g Caster Sugar
4 Large Eggs
Preheat the oven on 160c/fan140c/gas3
Lightly grease an 18icm(7in) deep round cake tin and line the base with greaseproof.
Cut the cherries into quarters and rinse to remove syrup, drain and dry on kitchen paper.
Put all other ingredients into a bowl and mix for a minute making sure all are incorporated, gently fold in the cherries.
Pour into the prepared tin and bake for 1- 11/2 hours, until the cake is well risen, golden and firm to touch. A fine skewer should come out clear.
Leave to cool in the tin for 10 mins before turning out onto a wire rack, leave to cool completely