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Cherry and Almond Loaf

November 1, 2012

I love Cherry Cake but don’t make it very often as my husband doesn’t like cherries.  I made this Cherry and Almond Loaf to take to my mum and dad’s house for Saturday tea-time.  I used the recipe from Mary Berry’s ‘100 Cakes and bakes’ book but baked it in a loaf tin.

Tip: To ensure the cherries don’t sink to the bottom of the cake cut each cherry in half, wash and dry thoroughly on kitchen paper.  (Mine did sink a little this time!)

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Ingredients:
150g glace cherries
225g self-raising flour
50g ground almonds
1stp baking powder
200g stork margarine
200g caster sugar
4 large eggs

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Preheat the oven to 160 degrees celsius.

Method:
1.  Measure the flour, baking powder, almonds, eggs, margarine and sugar into a bowl and beat well.
2. Carefully fold in the cherries.
3. Turn the mixture in to a greased tin and bake for 1-1 1/2 hours, until the cake is well risen, golden and firm to the touch.
4. Leave to cool in the tin for 10 minutes, then turn out on to a wire rack and leave to cool completely.

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One Comment
  1. Hello there! This post could not be written
    any better! Reading through this post reminds me of my
    old room mate! He always kept talking about this.

    I will forward this post to him. Pretty sure he will have a good read.
    Thanks for sharing!

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