Preheat the oven to 160°C/325°F/Gas mark 3

Grease a deep 18cm/7" spring-form or loose-bottomed round cake tin and line base & sides with baking parchment

In a large mixing bowl, cream the butter and sugar until pale and fluffy

Pour the eggs over the mixture, a little at a time, beating well after each addition. Add a tablespoonful of the flour between each addition to help prevent the mixture curdling

Mix in the almond extract

Fold in the rest of the self-raising flour and combine well

Gently fold the prunes, stirring with a wooden spoon until well distributed through the mixture

Spoon the mixture into the tin and level off the top with the back of the spoon

Sprinkle the top with the flaked almonds

Bake for 1&frac;12 hours or until a skewer inserted into the centre comes away clean

Once done, remove from the oven and allow the cake to cool in its tin