Cherry And Almond Cake - cooking recipe

Ingredients

8 ounces butter, at room temp
8 ounces sugar
4 eggs, beaten
8 ounces self rising flour
8 ounces glace cherries, chopped
4 ounces ground almonds
2 -3 drops almond extract
9 ounces marzipan
2 ounces blanced almonds, halved lengthways
icing sugar, for dusting

Preparation

Preheat oven to 160*C (325*F) Grease a deep 8 inch round cake tin and line the base and sides with wax paper.
Cream the butter and sugar together, 2 to 3 minutes, until light and fluffy.
Pour in eggs a little at a time, beating well after each addition.
Mix in the flour one third at a time.
Fold inthe cherries, ground almonds and almond extract until evenly mixed.
Spoon half into the tin.
Roll out the marzipan to a 7 1/2 inch circle.
Lay this on top of the cake mixture in the tin, then cover with the rest of the mixture.
Level with the back of a spoon and scatter the almonds on top.
Bake in the oven for 1 1/2 hours, covering with foil after 1 hour if it shows signs of burning.
The cake is done when it shrinks away from the side of the tin and a skewer inserted in the centre comes out clean.
Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely.
Dust with icing sugar before serving.