Grandma always used to make this one in an 8-inch (20cm) square tin, greased and lined with baking paper.  I’ve made it a few times in a similar sized heart-shaped silicone cake mould from Ikea too. Imperial measures first as they were what Grandma used, but I have converted to metric too.

Ingredients:

8oz (225g) Butter / Margarine (I prefer to use butter)
8oz (225g) Plain Flour
8oz (225g) Sugar
3 Eggs
4oz (115g) Chopped Glace Cherries
4oz (115g) Ground Almonds
Pinch of Salt
1/2 Teaspoon Baking Powder
Few Drops (approx. 1/2 tsp) Almond Essence

Method:

1. Preheat oven to gas mark 2 / 300F / 150C
2. Grease cake tin and line with baking paper
3. Cream butter and sugar until soft
4. Beat eggs and add gradually to butter/sugar mixture, beating to combine
5. Sieve in flour, baking powder and salt and stir gently to combine
6. Stir in ground almonds, cherries and almond essence
7. Pour into prepared tin and bake for approx. 2 hours until golden and baked through
8. Cool in tin for a few minutes before transferring to a wire rack.