Cherry & almond cake

Cherry & almond cake

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(23 ratings)

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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
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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

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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

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Comments

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redruth's picture
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I always rinse the cherries thoroughly, and dry thoroughly, then halve and dust in flour, mine never sink! I halved the sugar, turned out lovely.

barneyandblue's picture
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this recipe is lovely, not too sweet and sickly like some cakes. the cherries did not sink, i did coat them in flour and added slightly more ground almonds than stated, so maybe this helped. i will be making this cake again.

barneyandblue's picture
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this recipe is lovely, not too sweet and sickly like some cakes. the cherries did not sink, i did coat them in flour and added slightly more ground almonds than stated, so maybe this helped. i will be making this cake again.

andreascatterson's picture
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easy to make, and tasted lovely. will definitely be making this one again.....although like everyone else all the cherries were at the bottom

katiekates's picture
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Very tasty! My cherries also sank but I don't think it matters, unless you're planning to cut the cake horizontally. My boyfriend says "Couldn't you just cook it upside down?"

dewberrypink's picture

if you wash your cherrys first if your useing glace cherrys it takes all the syrup off which makes them sink to the bottom so when they washed they should be be ok

mike24601's picture

great recipe - i found adding half a teaspoon of vanilla in made a lovely addition to it

illestroobants's picture

I notice lots of people experience problems with cherries sinking to the bottom of cakes. We used to have that problem until we just put the cherries on top of the batter (push them down just slightly if you think they'll stay there, but you should still see them sticking out a bit). It works with canned cherries, I don't know if it would go for candied ones.

chezzlefizzle's picture
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My cherries sank but everyone was very impressed with the finished result, heartened to see the picture with the recipe now shows all the cherries at the bottom :) phew!

browneyedsam's picture

I have not tried this cake yet but a baker friend of mine told me once that if possible you should wait to add some of your cherries or raspberries to your cake until after it is in the over.
Save 1/3rd and after the cake has been in the oven for approx 10 mins push the rest through the top of the cake to just below the surface - the mixture would have started to bake so the added cherries won't sink and should stay just below the surface. The rest of the baking time should cook the top of the cake and cover the insertion.
I have tried with a coconut and cherry loaf and it worked!

hopefully's picture
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Very nice indeed. Will try the tartaric acid for the cherry problem.

mandik's picture

If you make this with equal quantities of butter, sugar, eggs and sugar, half the amount of ground almonds and milk just as needed the cherries wont sink. Don't wash the cherries. A layer of marzipan in the middle makes it wonderful!

owen_steph's picture
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lovely cake easy to make, also makes fantastic cupcakes

giantcatbear99's picture
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Have made this one twice now. The first time following the recipe and it was way too greasy. Second time halved the butter and it was perfect, even in my rubbish oven. I liked the sunken cherries personally!

moonchildlovely's picture
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I made this cake for my sister because cherries and almonds are her favourite ingredients.

I thought it would turn out OK but the reception it was received was amazing. My sister and her friends said it was the most moist and scrumptiously delicious cake they had ever eaten.

I will definitely be making it again

emma6814's picture
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Fantastic moist cake. Really tasty and very easy to make. My cherries did sink to the bottom as well though.

karenmay's picture
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feel like I should have blended (in kitchen aid) the flour, ground almond etc instead of folding. Came out very sweet and again cherries at the bottom and very moist cake. Prefer more drier cake. Shame.

moonhippy's picture

The only way I know to stop cherries sinking is to coat them in flour but it appears that doesn't even work with this recipe which is a shame

nance1's picture
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very dissapointed to sweet and sticky would not make again
cherries all at the bittom and i chopped them.

i think what would help far less sugar wash the cherriies
and dry, then.flour .

cornishgirl3's picture

My cherries also sank!
Hannah i would also love your grandma's cherry maderia recipie.

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