1 oz whole almonds
1 oz plain flour
1 level tsp baking powder
a pinch of salt
4 oz butter
4 oz caster sugar
6 oz sultanas
2 oz glace cherries
2 oz walnut halves
2 tsp liquid honey
1 oz chopped mixed peel
Put almonds in small pan, cover with water and bring to boil.
Drain and skin and split in half.
Sift flour, baking powder and salt into a bowl.
Cream butter and sugar until light and fluffy.
Beat eggs and gradually add to creamed mixture, beating all the time.
Fold in flour and sultanas.
Spread evenly in greased 1lb loaf tin.
Bake in centre of pre heated oven for 30 mins at 350°F then reduce to 300°F for 20 mins.
When cool cut cherries in half and put in pan with nuts, honey and peel.
Heat gently until honey is liquid then boil rapidly for 3 mins.
Pour over top of loaf when it begins to thicken.