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Preheat oven to 180C/160Fan/350F.
Grease and line 2 1lb (450g) loaf tins.
Simply mix all the ingredients except for the blanched almonds together until they are well incorporated.
Spoon the mixture into your loaf tins. Stud with the blanched almonds/halved cherries.
Bake for 1 hour if using 1lb loaf tins or 35-40 minutes for mini loaf tins or until the cakes are shrinking from the sides, risen and golden and a skewer inserted in the middle comes out clean.