Cherry and almond teabread

Cherry and almond tea loafPerfect with a cuppa.

Makes 8-10 slices

Oil for greasing
100g almond paste or marzipan
85g glacé cherries
3 medium eggs
225g self-raising flour
175g caster sugar
175g butter/margarine
2tbsp milk

Lightly grease a 900g loaf tin and line the base. Preheat oven to 180°C, Fan 165°C, Gas 4.
Cut almond paste or marzipan into small cubes and quarter the glacé cherries.
Sift flour into a mixing bowl and add sugar, butter/margarine, milk and eggs then mix well.
Add almond paste/marzipan and glacé cherries.
Spoon mixture into the loaf tin.
Bake 1-1¼ hours. Leave in the tin for 10 mins then turn onto a wire rack to cool.

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