Cherry Loaf Cake (Almond Flour)

I have a nostalgic fondness for this yellow slab punctuated by waxy halves of scarlet cherries - the cake we called station cake at home - but this is best with those dark and glossy natural-coloured glace cherries.

1½ cups candied cherries
1⅔ cups self-rising flour
2 sticks butter, softened
¾ cup superfine sugar
3 large eggs, beaten
2-3 drops pure almond essence
1 cup almond flour
⅓ cup milk

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3). Line and butter a loaf tin 9x5x3" (23x13x7 cm).

Halve the cherries, wash them in a colander under cold water, then pat them dry, toss them in some flour and shake well to get rid of excess.

Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs and almond essence, then gently fold in the flour and almond meal. Fold in the cherries and then the milk and spoon the thick mixture into the prepared pan and bake for ¾-1 hour, or until a cake-tester comes out clean.

As with all of these sorts of cakes, leave in the tin on a wire rack until completely cooled.

Makes 8-10 slices.