Traditional Hertfordshire Heritage Cherry Cake

Wash and thoroughly dry glacé cherries to prevent them from sinking.

Cream butter and sugar together until light.

Beat in eggs one at a time.

Gently fold in plain flour and ground almonds.

Toss the cherries in a little flour and fold them into the cake batter.

Add a few drops of almond extract.

Bake at 160°C for 60-75 minutes until a skewer comes out clean.

Cool in the tin for 10 minutes before transferring to a wire rack.