Cherry Cake

 8 oz plain flour
1.5 level teaspoons baking powder
1 oz ground almonds (I had whole blanched almonds that I whizzed up with a blender)
6 oz soft margerine
6 oz caster sugar
2 standard eggs
6 oz glace cherries
1 level tablespoon plain flour

Grease and line a 2 lb loaf tin with greased greaseproof paper. Sift the flour and baking powder into a bowl. Add the almonds, marge, sugar and eggs, then blitz with a food processor until all the ingredients are thoroughly blended. Wash glace cherries and pat dry on kitchen paper then cut in halves. Wash again, dry and coat with the tablespoon of flour. Reserve about 2 oz of the cherries, enough to decorate the top with. Add the remaining cherries to mixture and stir through.

Turn the mixture into prepared loaf tin and smooth over the surface. Scatter the reserved cherries over the top. Cook in 160 oven for one and a half to one and three quarters of an hour until well risen and cooked through. Remove from the tin by holding the paper lining. Strip off the paper carefully and leave the cake to cool on a wire rack.

This is not the first time this recipe has appeared on the blog; this is my Nan's recipe which this time I baked for my birthday.