150g soft butter
150g light muscovado sugar
2 large eggs
225g self-raising flour
50g blanched split almonds
Preheat the oven to 160’C, grease and line loaf tin with baking parchment.
Measure all the ingredients, except for the almonds, into a large bowl and beat well until thoroughly blended.
Turn into the prepared loaf tin and level out evenly.
Arrange the almonds on top of each cake mixture.
Bake in the preheated oven for about 1¼ hours or until the cakes are golden brown, firm to the touch and a skewer inserted into the centre comes out clean.
Allow the cakes to cool in the tins for a few minutes, then loosen the sides with a small palette knife, turn out on to a wire rack and leave to cool.
I substituted sultanas and currents with cranberries and dried apricots.
TIP – Making 2 loaf cakes at a time means you have one for now and one to freeze – often a life-saver when friends arrive without warning.
PREPARING AHEAD – The cakes will keep for up to one week if wrapped tightly in clingfilm and stored in an airtight container. Or wrap the cakes and freeze for up to 2 months.
Source: Mary Berry
Prepared, tried and tested by: Preshana Singh