1 1/2 cups (8 oz) 225 g wholemeal flour (whole grain)
4 oz (110 g) soft margarine
4 oz (110 g) chopped glace cherries
1/2 cup (4 oz) 125 g soft light brown sugar
few drops almond essence
1 egg, beaten
5 tbsp milk
2 tbsp flaked almonds
4 oz (110 g) soft margarine
4 oz (110 g) chopped glace cherries
1/2 cup (4 oz) 125 g soft light brown sugar
few drops almond essence
1 egg, beaten
5 tbsp milk
2 tbsp flaked almonds
method
1. Preheat the oven to 350°F (180°C) gas mark 4.
2. Put the flour and sugar in a bowl and rub in the margarine.
3. Sift the chopped cherries in a little extra flour and stir into the mixture with the almond essence.
4. Mix well with the egg and milk.
5. Grease and base line a 1 lb (450 g) loaf tin and spoon in the mixture, levelling the top and sprinkling with the flaked almonds.
6. Bake in the oven for about 45 minutes or until a skewer inserted into the centre of the cake comes out clean.
7. Turn out onto a wire tray and cool before cutting.
2. Put the flour and sugar in a bowl and rub in the margarine.
3. Sift the chopped cherries in a little extra flour and stir into the mixture with the almond essence.
4. Mix well with the egg and milk.
5. Grease and base line a 1 lb (450 g) loaf tin and spoon in the mixture, levelling the top and sprinkling with the flaked almonds.
6. Bake in the oven for about 45 minutes or until a skewer inserted into the centre of the cake comes out clean.
7. Turn out onto a wire tray and cool before cutting.
serving amount
serves 6-8
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