Time for cake!

Thursday was dismal. Showers and strong winds which rocked the boat meant it was a day for snuggling up in front of the fire with a good book and a slice of cake. Unfortunately the cupboard was bare so in order to eat cake I first needed to bake one. Cherry and Marzipan is one of our old favourites and a quick check in the baking drawer proved that I had just about enough of all the ingredients in stock.

Two hours later there was cake. The marzipan sometimes sinks to the bottom so don't worry if this happens to your cake. It goes all gooey and chewy and wonderful.

I've often been asked for the recipe for this cake so here it is - enjoy!

Cherry & Marzipan Cake

8oz       soft butter

8oz       golden caster sugar

4          beaten eggs

8oz       self raising flour

8oz       glace cherries chopped or halved

4oz       ground almonds

½ teaspoon almond extract

slices of marzipan about the thickness of a £1 coin (about ½ a packet)

flaked almonds for sprinkling on top

Pre-heat the oven to Gas 4 (that's my boat oven, normal domestic gas oven would be Gas 3)

Grease and line a 20cm round cake tin

Beat the butter and sugar together with an electric hand mixer until light and fluffy.

Add beaten eggs a bit at a time.

Fold in flour and ground almonds

Stir in cherries and almond extract

Put half mixture into tin and cover with marzipan slices

Cover with rest of mixture and level with the back of a spoon

Sprinkle top with flaked almonds and bake for 1½  hours checking after 1 hour. If the cake is getting too brown cover with foil

The cake is done when the sides are shrinking away from the tin and a skewer (or knitting needle) comes out clean.

Leave in the tin for about 20 mins then tip out and cool on a rack.

The next best thing to Cherry & Marzipan Cake is Cherry & Marzipan Oat Cookies and next time I make them I'll post my recipe here as well.