Soak the sultanas for 8 hours in 300ml tea made using the cherry bakewell teabag.

When ready to bake preheat the oven to 160C

Measure the flours into a large bowl or mixer.

Crack the egg into the fruit mix and add the cherry halves and almond extract - mix well.

Add the wet ingredients to the dry and mix by hand or in a mixer.

Spoon into a lined loaf tin.

Bake for 50 minutes.

For a special occassion you could ice the cake and decorate with extra cherries.