Cherry & almond cake

Cherry & almond cake

  • 1
  • 2
  • 3
  • 4
  • 5
(23 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 1 hr - 1 hr, 15 mins

Skill level

Easy

Servings

Cuts into 8-10 slices

Cherry cakes are one of the most popular cakes sold by baking experts, the WI. This one will be a guaranteed hit at any cake sale

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
585
protein
9g
carbs
70g
fat
32g
saturates
15g
fibre
2g
sugar
53g
salt
0.83g
Save to My Good Food

Ingredients

  • 200g butter, softened
  • 200g golden caster sugar
  • 4 eggs
  • ½ tsp almond extract
  • 175g self-raising flour
  • 85g ground almonds
  • ½ tsp baking powder
  • 300g glacé cherries
  • 100ml milk
  • 2 tbsp flaked almonds

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  1. Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 20cm deep cake tin. Beat together the butter and sugar until light and fluffy, then beat in the eggs, one by one. Fold in the almond extract, flour, ground almonds and baking powder, followed by the cherries and milk.
  2. Scrape into the prepared tin, scatter over the flaked almonds, then bake for 1 hr-1 hr 15 mins. Cool the cake in its tin before serving.

Recipe from Good Food magazine, June 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
moirashaw1's picture

Took advice of other bakers and used 150g butter and 125g ground almonds, all other ingredients the same. I baked the cake in a 20cm x 30cm tin, 4.5cm deep at 140 fan for 47 minutes. I was making for our church lunch club. This enabled me to cut the cake into 24 squares. Worked really well, think I'll make it in that tin again, rather than the recommended round tin.

annmucc's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very easy and very nice. Based on recommendations below I used less butter and more almond flour i.e. 150g of butter instead of 200g. Also used 125g of ground almonds instead of 85 g. It came out really well.

janeta316's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very nice, doing another one just now! Didn't have the cherries so used bits of cherry jam, actually worked pretty well! Also used a bit less butter.

doodles76's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is by far my favourite cake, my family love it. I'm always popular when I turn up with this :-)

ladypamala's picture

My cake is in the oven as we speak!
However I always wash the glace cherries first to get rid of the sugary syrup. I dried them off and dusted them in flour... watch this space! :)

laurenemilymay's picture

only use 150g of butter
and 125g of ground almonds
but other than that it was amazing
really yummy :) :)

lesbentoura2013's picture

This is the first cake I've made in a couple of years and its lovely tho I would prefer it to be more almondy. My cherries also sunk even after washing and coating in flour. Having looked at the photo, maybe they should be at the bottom.

doodles76's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Mmmm this is a cake adicts must! I iced mine with a thin icing flavoured with almond and sprinkled with pink sugar my family all had second helpings

doodles76's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Mmmm this is a cake adicts must! I iced mine with a thin icing flavoured with almond and sprinkled with pink sugar my family all had second helpings

kirstiesteele's picture

I made this cake for a Sunday afternoon tea, everyone loved it! very moist and lovely flavour! Will make again as went down a treat!

verheijen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Forgot to rate...

verheijen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Trein with cherry from a jar and turned out nice. Nice flavor but way to greasy and buttery for me.

verheijen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Would like to try this recipe but don't like glacé cherries. Has anybody tried with other cherries from a jar?

gemmajaffacakes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very nice cake lovely taste :) My cherries also sunk to the bottom but it still tasted good :)

urbanite001's picture

I didn't make this cake because I already have a favourite cherry & almond cake recipe, but I thought I would share a tip which works for me...

Pour half the batter into the tin then cover it with a very, very thin layer of marzipan (roll it out between cling film), then place your cherries on the marzipan and pour over the remaining mixture.

This should stop the cherries sinking to the bottom. Instead, you'll have a thick band of cherries baked into the middle of the cake.

redruth's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I always rinse and dry the cherries thoroughly, then halve and dust with flour, they never sink!

redruth's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I always rinse the cherries thoroughly, and dry them thoroughly, then halve and dust with flour, they never sink then!

naomi31's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A really lovely cake, and very easy to make. My cherries also sank to the bottom but I thought it was nice and untraditional.

redruth's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I always rinse the cherries thoroughly, and dry thoroughly, halve and dust with flour, mine never sink. I halved the sugar for this recipe, turned out lovely.

redruth's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I always rinse the cherries thoroughly, and dry thoroughly, halve and dust with flour, mine never sink. I halved the sugar for this recipe, turned out lovely.

Pages

Questions

Tips