Put the sugar, sultanas, currants, raisins, water, cherries, butter or margarine, salt into a saucepan, bringing it to the boil and simmer for 20 minutes.

Pour into a mixing bowl and allow to cool. Pre heat the oven to 170 degrees / Gas Mark 3.

Grease and line with grease proof paper a 20 cm round cake tin.

Add the egg to the cooled fruit mixture and stir in well. Add the flour and mix well.

Turn into the prepared cake tin, smooth the top and arrange optional almonds on the top.

Bake for 1.25 - 1.50 hours until risen and golden brown. Cool slightly before turning out. The cake improves with keeping.