Cherry madeira cake recipe
 Growing up my mum always baked with us, and we’d often make cupcakes with red and green glacé cherries. Or, whenever we were sad, she’d make us a warm madeira cake. This is a love letter to my childhood and how my mum shows she cares – and now I do this for my girls. 175g/6oz unsalted butter, at room temperature, plus extra to grease175g/6oz caster sugar200g/7oz glacé cherries, halved3 large eggs1 tsp vanilla extract150g/5½oz plain flour, plus 1 tbsp50g/1¾oz ground almonds2 tsp baking powder1 tbsp milk 175g/6oz unsalted butter, at room temperature, plus extra to grease 175g/6oz caster sugar 200g/7oz glacé cherries, halved 3 large eggs 1 tsp vanilla extract 150g/5½oz plain flour, plus 1 tbsp 50g/1¾oz ground almonds 2 tsp baking powder 1 tbsp milk Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin with some butter and line with baking paper. Wash the glacé cherries in a sieve to remove the syrup, then leave them to dry on kitchen paper.Place the butter and sugar in the bowl of a free-standing mixer and beat for 3 minutes on a medium speed until super pale and creamy. Beat in the eggs one at a time, then add the vanilla extract. In a separate bowl, whisk together the flour, ground almonds and baking powder, then use a large metal spoon to fold this into the butter mixture. Add the milk and lightly mix. Toss the cherries with the extra tablespoon of plain flour and fold two-thirds into the cake batter.Scrape the batter into the prepared tin using a spatula, then sprinkle the remaining flour-dusted cherries over the batter. Transfer the tin to the oven and bake for 55 minutes, or until risen, golden and when a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin with some butter and line with baking paper. Wash the glacé cherries in a sieve to remove the syrup, then leave them to dry on kitchen paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin with some butter and line with baking paper. Wash the glacé cherries in a sieve to remove the syrup, then leave them to dry on kitchen paper. Place the butter and sugar in the bowl of a free-standing mixer and beat for 3 minutes on a medium speed until super pale and creamy. Beat in the eggs one at a time, then add the vanilla extract. Place the butter and sugar in the bowl of a free-standing mixer and beat for 3 minutes on a medium speed until super pale and creamy. Beat in the eggs one at a time, then add the vanilla extract. In a separate bowl, whisk together the flour, ground almonds and baking powder, then use a large metal spoon to fold this into the butter mixture. Add the milk and lightly mix. Toss the cherries with the extra tablespoon of plain flour and fold two-thirds into the cake batter. In a separate bowl, whisk together the flour, ground almonds and baking powder, then use a large metal spoon to fold this into the butter mixture. Add the milk and lightly mix. Toss the cherries with the extra tablespoon of plain flour and fold two-thirds into the cake batter. Scrape the batter into the prepared tin using a spatula, then sprinkle the remaining flour-dusted cherries over the batter. Transfer the tin to the oven and bake for 55 minutes, or until risen, golden and when a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Scrape the batter into the prepared tin using a spatula, then sprinkle the remaining flour-dusted cherries over the batter. Transfer the tin to the oven and bake for 55 minutes, or until risen, golden and when a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.