Fruity Tea-time Cake
1 hr 35 min.
Preheat the oven to 160°C (140° fan) 325°F gas 3. Grease a deep 20 cm | 8" cake tin and line the base with non-stick baking paper.
Beat the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs, one at a time until blended.
Gently stir in the almond extract, flour, ground almonds and baking powder, followed by the cherries and milk.
Spoon into the tin and bake for 60-75 minutes, until golden and firm to the touch. Cool completely in the tin.
Turn out the cake onto a serving plate and sift a little icing sugar over the top.