1. Preheat the oven to 170 degrees Celsius.

2. Line a 2lb loaf tin with parchment paper.

3. First cut the glacé cherries in half and wash them in a colander to remove the syrup. Pat dry. 

4. Cream the butter and sugar until it is light and fluffy (2-3 minutes).

5. Gradually add the beaten eggs, a little at a time until all the egg is well combined. 

6. Add the almond extract and mix. 

7. In a separate bowl, sieve the Self Raising flour and remove a spoonful to toss the glacé cherries into. 

8. Add the ground almonds to the flour and mix to thoroughly combine. 

9. Using a spatula or wooden spoon, carefully fold a 1/3 of the flour mix into the creamed butter and sugar. 

10. Now add a little of the milk to loosen the mix and continue carefully folding until it is incorporated.

11. Alternate between adding flour and then milk, until a smooth cake mix has been achieved and all the ingredients have been used. 

12. Finally, add the floured cherries and any of their surplus flour. Mix. 

13. Spoon the cake mixture into the prepared tin and bake for 50- 60 minutes until risen, golden in colour and a cocktail stick comes out clean. 

14. Leave the loaf in the tin until it is COMPLETELY cold.