Preheat oven to 180C/350F and grease and line a (1lb) loaf tin with baking paper or use a loaf tin liner
Sift the flour and baking powder along with the salt into a bowl . Next add in the caster sugar and ground almonds
In a separate bowl, or a pyrex jug, whisk together the eggs, veg oil/melted butter and almond extract
Add your wet ingredients to your dry ingredients and with a spatula or wooden spoon stir them together. Go gently you don't need to over-mix or you will get a tough cake
In a bowl whisk together the icing sugar and water and pour on top of the loaf. I like it thin enough just to glaze, but you can make it thicker by adding more icing sugar if you prefer
Decorate with some glace cherries and flaked /chopped almonds
Dredge the cherries in some flour - (to stop them from sinking) and add these to the flour mix - I do this with all fruit fresh or dried & chocolate chips when I'm baking!
I have given AMERICAN CUP MEASUREMENTS - but please not these are approximate as we cook using the metric system in Europe