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

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