Step 1: Prepare the Cherries

• Rinse the glacé cherries to remove excess syrup, pat them dry, and lightly toss them in a bit of flour. This helps prevent the cherries from sinking to the bottom during baking.

Step 2: Preheat the Oven and Prepare the Tin

• Preheat your oven to 160°C (320°F) or 140°C (fan).
• Grease and line an 8-inch round or loaf cake tin with parchment paper.

Step 3: Cream the Butter and Sugar

• In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy. This will take about 2-3 minutes with an electric mixer.

Step 4: Add the Eggs and Vanilla

• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5: Add the Dry Ingredients

• Sift the self-raising flour and baking powder into the bowl. Add the ground almonds and fold gently until just combined.

Step 6: Add the Cherries

• Gently fold the prepared cherries into the batter, making sure they’re evenly distributed.

Step 7: Adjust Consistency with Milk

• Add 2-3 tablespoons of milk to achieve a smooth, spoonable consistency.

Step 8: Bake the Cake

• Pour the batter into the prepared cake tin, smoothing the top with a spatula. Sprinkle almond slices on top if desired.
• Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the center comes out clean.

Step 9: Cool and Serve

• Allow the cake to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely before slicing.