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Sugar-crusted cherry cake
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Succulent candied cherries and creamy pine nuts star in this heavenly loaf cake. Replacing some of the flour with ground almonds provides a light texture.


Sugar-crusted cherry cake


Preheat the oven to 170°C/325°F.

Grease and line a 900g. loaf tin with greaseproof paper. Put the cherries, pine nuts, lemon zest and ground almonds in a bowl.

Cream the butter and sugar in large bowl until pale and fluffy, then gradually add the beaten eggs. Fold in the sieved flour and baking powder using a large metal spoon, then the cherries and nuts and finally add the lemon juice to give a stiff dropping consistency.

Spoon into the prepared tin and level the top. Sprinkle with the crushed sugar, then bake for about 11/2 hours until a skewer inserted into the centre comes out clean. Remove the cake from the tin and cool on a wire rack.

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