Cherry Madeira Cake

Ingredients:

175 g. unsalted butter (room temperature)

125 g. caster sugar

3 eggs, large

200 g. self-raising flour (sifted)

50 g. ground almonds

1 tsp. baking powder (sifted)

150 g. glace cherries (red and green)

Methods:

1. Wash the cherries, cut into 6 pieces for each cherries (you can also cut into half, but I prefer slightly smaller as easier to cut the cake) and dry on kitchen paper.
2. In a mixer bowl, cream butter and sugar until soft and fluffy.
3. In a small bowl, crack an egg and beat, then add them one by one to the cake batter, mixing well after each addition.
4. Use a tablespoon of the sifted flour to mix with the cherries and add the rest of the flour, baking powder and ground almonds to the batter.  Fold with a spatula until no streaks of flour are seen.
5. Put half of the batter in the bottom of a lined baking tin, 9"x4" and spread it out evenly with a spatula. 
6. Arrange half of the cherries over the top of the batter.  Repeat with the other half of the batter, and arrange the rest of the cherries on top.
7. Bake in a preheated oven of 180 degree Celsius for 50 minutes, or until a skewer inserted into the middle of the cake comes out clean.
8. Leave the cake in the tin for 5 minutes, then transfer to a cooling rack.
9. When the cake is completely cool, slice and serve!

I adapted this recipe from 'greatbritishrecipes.com' with slight adjustment to suit my baking preference.