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An easy cherry loaf cake that's moist and tender with ground almonds that just needs a cup of tea. Remember to coat the cherries in a little flour so they don't all sink to the bottom of the cake.

This cake is best made the day before serving, and will keep in an airtight tin in a cool place for up to 5 days. Preheat the oven to 180C/350F/Gas 4. Grease a deep 20cm/8in tin with margarine.