175g butter
2 eggs
3 tblsps ground almonds
1 tsp golden syrup
225g sugar
225g flour
2 tsps BP
0.5 cup glace cherries.
Cream butter and sugar, add eggs, golden syrup and dry ingredients.
Stir in cherries.
Spread evenly into a well-greased sponge roll tin.
Bake 15-20 mins at 180 C.
Cool in tin and slice when cold.
May be iced if desired.