Cherry Almond Loaf Cake

Name: Cherry Almond Loaf Cake
Cook time: PT50-55 M
Yield: 1 loaf cake
Ingredients: 200g glacé cherries 2 tbsp Doves Farm Organic Cornflour 100g butter 100g caster sugar 2 eggs 75g ground almonds 75g Doves Farm Organic Self Raising White Flour butter, for tin warm water, for cherries.

5.0

14 Ratings

50-55 minutes 1 loaf cake Vegetarian

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About this recipe:

The cherry and almond combination in this loaf cake make it a definite family favourite. It keeps well if wrapped in kitchen foil or stored in an airtight tin.

Equipment:

500g/1lb loaf tin and 2 x mixing bowls

Ingredients:

200g glacé cherries
2 tbsp Doves Farm Organic Cornflour
100g butter
100g caster sugar
2 eggs
75g ground almonds
75g Doves Farm Organic Self Raising White Flour
butter, for tin
warm water, for cherries.

Method:

180°C, Fan 160°C, 350°F, Gas 4

Pre-heat the oven.
Rub some butter around the inside of a 500g/1lb loaf tin or insert a baking liner.
Cut the cherries into quarters, put them into a bowl, add some warm water and stir to wash off the syrup.
Drain the cherries, spread them out onto kitchen paper and pat them dry.
Put the cherries into a bowl, sprinkle with cornflour and stir until well mixed.
Chop the butter into small cubes.
Put the butter cubes and sugar into a mixing bowl and beat together until light and fluffy.
Beat in one egg followed by the ground almonds.
Beat in the second egg.
Sieve the flour into the mixing bowl and mix well.
Stir in the cherries.
Tip into the prepared tin and smooth the top.
Bake for 50-55 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
Leave to cool in the tin for 10 minutes, then gently turn out onto a wire rack and leave to cool.