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The benefaction by which Thomas Guy founded the well-kn...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.
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.
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.