This is a Nigella recipe from Domestic Goddess. It's a cynch to make, but tastes SO divine, travels well and lasts well too. You can also freeze it and defrost a slice at a time for lunchboxes.
For about 10-12 slices you need:
225g butter, softened
250g self raising flour
200g glace cherries, washed, dried and cut in half
175g caster sugar
3 eggs, beaten
2 tsp almond essence
100g ground almonds
6tbsp milk
4 tbsp flaked almonds
Begin by creaming together the butter and sugar. When fluffy add the eggs, almond essence and milk and mix thoroughly. Add the flour and almonds. Finally add the cherries and mix well. Scrape the thick batter into 2 lined 2lb loaf tins. Scatter each loaf with 2 tbsp of flaked almonds. Bake in a moderate oven (180 degrees) for 40 mins or so until the cake is cooked, risen and golden brown on the top. Slice and enjoy.
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