Makes 16 bars

350g unsalted butter, softened

300g granulated sugar

275g light soft brown sugar

3 large eggs

1 tsp vanilla essence

540g plain flour

¾ tsp baking powder

Pinch of salt

300g fresh sweet cherries, stoned and halved

30g flaked almonds

• Put the butter, granulated sugar and soft brown sugar in a large mixing bowl and beat with an electric beater on medium speed for 3 – 4 minutes until well blended.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla essence.
• Grease the sides and bottom of a 32cm x 23cm x 5cm baking tin; set aside.
• Combine the flour, baking powder and salt and mix well. Add this to the butter, egg and sugar mixture and beat to form a smooth batter.
• Spread half of the batter in the prepared tin and scatter the cherry halves over evenly.
• Place spoonfuls of the remaining batter on top of the cherries and gently spread to cover the fruit.
• Sprinkle with the flaked almonds.
• Bake in a preheated 350°F, 1800C, gas mark 4 oven 30 to 35 minutes or until wooden pick or skewer inserted in middle comes out clean.