Spiced grape & almond loaf cake

Preheat the oven to 180ºC, gas mark 4. Grease and line a 900g loaf tin. In a bowl, use an electric hand mixer to beat the butter and sugar for 2-3 minutes until light and fluffy. Beat in the eggs one at a time, then fold in the flour, almonds, salt and spice until smooth. Stir in the grapes and spoon into the prepared tin.

Bake for 1 hour–1 hour 20 minutes, or until risen, golden and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 15 minutes, then transfer to a cooling rack to cool completely. Scatter over the flaked almonds and dust with icing sugar before serving.