About this recipe:This is a great cake to enjoy during Christmastime. It's easy to make and everyone will love it. The cake needs to sit for a few days to mature in flavour and texture, so make it ahead of time.
335g red glace cherries, halved
55g blanched flaked almonds
70g plain flour
1 tablespoon cornflour
225g butter, softened
200g caster sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
250g plain flour
4 tablespoons cornflour
2 teaspoons baking powder
1/2 teaspoon salt
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Combine cherries, almonds, 70g flour and 1 tablespoon cornflour in a bowl; mix until fruit is well coated.
In another bowl, combine 250g plain flour, 4 tablespoons cornflour, baking powder and salt. Stir well to blend.
Cream butter, sugar and flavourings together until light and fluffy. Add eggs, one at a time, beating for one minute with mixer on high speed after each addition. Add flour mixture to creamed mixture alternately with milk, starting and ending with flour mixture. Stir in floured fruits and nuts. Spread batter into greased and floured tube cake tin.
Bake at 150 C / Gas 2 for 55 to 65 minutes or until skewer inserted in centre comes out clean. Cool cake in tin for 10 minutes, then turn out onto wire rack to cool completely. Wrap cooled cake in foil and store in cool place for several days to allow cake to ripen.