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Cherry Almond Loaf Cake

A cut and come again family style of cake when made in a loaf tin although it could be made in a round cake tin.

Free from Soya


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  1. Line a 1kg/2lb bread tin with parchment and pre-heat the oven.
  2. Put the butter and sugar into a large bowl and beat together until light and fluffy.
  3. Beat in the eggs one at a time.
  4. Sieve the flour into the bowl and mix well.
  5. Add the ground almonds and stir to combine.
  6. Stir in the cherries.
  7. Tip into the prepared tin and smooth the top.
  8. Bake for 45-50 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
  9. Gently turn out the cake onto a wire rack and leave to cool.


1kg/2lb bread tin


170°C, Fan 150°C, 325°F, Gas 3

Cooking time

40-45 minutes
Easy and quick to make and came out absolutely perfect. I had loads of compliments and am going to make another one today. A real success. No extra baking powder needed as with some recipes. People could not tell it apart from non gluten free cake and one person said it was the best cake she had ever had!
By Alison
15 Mar 2020
Couldn't be easier, chuck it all in recipe. Works a treat and tastes delicious. I've made this with gluten free and reglar flour.
By kate perry
27 Aug 2019
Absolutely delicious. Easy to make too. Many thanks.
By Kate
18 Mar 2018
This is a delicious cake. Easy to make and you would not know that it is gluten free!
By Alison
15 Mar 2018

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