Cherry and Almond Loaf Cake is a modern British recipe for a classic loaf cake with glacé cherries, and almonds topped with more almonds and glace cherries. The full recipe is presented here and I hope you enjoy this classic British version of: Cherry and Almond Loaf Cake.
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This is a classic loaf cake that can either be baked in a single large loaf tin or in individual cases.
Ingredients:
175g self-raising flour
75g glacé cherries, washed and dried
150g caster sugar
150g butter
3 medium eggs, beaten
75g ground almonds
a few drops of almond extract
For the Topping:
25g butter
2 tbsp golden syrup (corn syrup)
75g flaked almonds
75g glacé cherries, halved
Method:
Sift the flour into a small bowl. Use some of the flour to dust the cherries (this will help to prevent them from sinking in the cake batter).
Combine the sugar and butter in a bowl and cream together with an electric whisk until light and fluffy. Gradually add the beaten egg with a little flour, beating thoroughly to combine after each addition.
Gently fold in the remaining flour until the ingredients are well mixed. Add the ground almonds, the flour coated cherries and a few drops of almond extract.
Turn the batter into a greased 1kg loaf tin, the base of which has been lined with parchment paper. Alternatively, divide the batter between 8 individual cake cases. Transfer to an oven pre-heated to 160°C (Gas Mark 4) and bake for 45 minutes (large loaf) or 25 minutes (individual case), or until firm and golden brown on top.
For the topping, melt together the butter and syrup in a small pan. Stir in the flaked almonds and cook until browned. Mix in the glacé cherries then spoon the topping over the cooked cake.
Set aside to cool completely before turning out, slicing and serving.
