Banana and Cherry Tea Loaf

100 g (4 ozs) glace cherries
175 g  (6 ozs) Softened unsalted butter or marg
175 g (6 ozs) caster sugar
3 medium eggs – beaten
100 g (4 ozs) S.R. Flour
50 g   (2 ozs) ground almonds
2 medium sized ripe bananas – mashed
100 g (4 ozs) icing sugar
2 tablespoons lemon juice

Toasted flaked almonds to decorate

Preheat oven to 190° C/fan oven 170° C/gas mark 5.

Lightly oil and line the bottom of a loaf tin.  

Reserve 3-4 cherries for decoration, then chop the rest and wash off the syrup.  Dry

Beat butter or marg with the sugar until creamy. Gradually add the egg and the flour. Stir in the ground almonds, chopped cherries and bananas.

Mix to a soft consistency with 1 tablespoon of water then spoon into the prepared tin.
Bake in the centre of the oven for 45 to 50 mins.  (Test if cooked by inserting a skewer into the centre – ready if it comes out clean)

Remove from the oven but leave in the tin until it is cool.

When cool tip out. Blend the icing sugar with the lemon juice – dizzle over cake and decorate with cherries and flaked almonds.