Fruit Slab Cake

My favorite fruit cake recipe is this one from Deila Smiths Book of Cakes,

8 oz (225g) Butter or Margarine (Room temp)
8 oz (225g) Caster Sugar (Superfine Sugar in the US) (You can also use pure cane sugar!)
4 Size 1 Eggs (or 3 Jumbo Size eggs (USA))
A few drops of pure almond essence
10 oz (275g) Self Raising Flour
4 oz (110g) Mixed dried fruit
2 oz (50g) Flaked almonds
1 0z (25g) Glace cherries, sliced
1 1/2 Tablespoons granulated sugar
Preheat the oven to gas mark 4 (350°F or 180°C)
A Loaf Tin lined with Parchment paper

Begin by creaming the butter and sugar till fluffy and pale, then beat the eggs and add them a little at a time, beating well after each addition to prevent the mixture curdling. When all the egg has been incorperated,add 3 or 4 drops of almond essence and beat again and then iin the dried fruit and cherries then  lightly and carefully fold in the sifted flour about a table spoon at a time. Now spoon the mixture into the prepared tin, spreading it out evenly, then sprinkle the surface of the cake with the granulated sugar and flaked almonds and bake on the center shelf of the oven for about 45-55 minutes or until the center feels springy to the touch. Leave in the tin to cool for 10 mins before turning out.
This has become a favorite with my daughter and often gets eaten up in a day or two !
I have used this recipe as a base for Xmas cake too( if made early say Aug) and let either the dried fruits soak in whiskey before i baked or added some to the cake once in the air tight tin and then iced it just before Yule