Sweet Cherry Loaf
1 hr 25 min.
Pre-heat the oven to 170°C | 325F | gas 3. Grease and line a 2lb loaf tin.
In a large mixing bowl cream together the butter, sugar and vanilla using an electric hand held whisk until pale and fluffy.
eat in a third of the flour then the eggs, one at a time and mixing well between additions.
Fold in the almonds then the rest of the flour until just mixed. Finish the batter by folding in the fruits.
Spoon into the loaf tin and bake for 50-60 minutes until a cake tester comes out clean when inserted into the centre of the cake.
Remove when ready and allow to cool in the tin for 15-20 minutes.
Turn out onto a wire rack to cool completely. Cut a few slices of the cake and serve with the rest of the uncut cake on a serving plate.