Cherry almond pound cake
Equipment
- large mixing bowl
- small mixing bowl
- loaf tin
- loaf tin liner
- wire cooling rack
Ingredients
- 200 grams butter softened
- 200 grams caster sugar
- 3 eggs beaten
- 1 tsp almond extract
- 200 grams self-raising flour
- 1 tsp baking powder
- 50 grams ground almonds
- 100 grams glacé cherries roughly chopped
- 2 tbsp icing sugar
- 3 glacé cherries sliced into halves
Instructions
- Preheat your oven to 180ºC/350ºF/Gas mark 4
- Grease & line a 900g/1lb loaf tin. Set aside
- In a large mixing bowl, cream together the butter and caster sugar
- Mix in the beaten eggs in 3 increments
- Add the almond extract
- In a small mixing bowl, sift together the self-raising flour and baking powder
- Stir the ground almonds into the flour
- Fold the flour mixture into the contents of the large mixing bowl
- Fold in the chopped glacé cherries
- Spoon the mixture into the prepared loaf tin
- Cook for 40-45 minutes
- Allow the loaf to cool completely - still in its tin - on a wire rack
- Sprinkle the icing sugar evenly over the top and place the halved cherries in a row
- Slice and serve