Cherry & almond cake

Cherry & almond cake

  • 1
  • 2
  • 3
  • 4
  • 5
(22 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

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it 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

Comments, questions and tips

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

Comments

Show comments
lucy_cowley's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I haven't baked in a long while and decided to try out this recipe after seeing it in the Daily Mail! It was so easy to make - I thought it was delicious and all those I shared it with agreed! However, Hannah, I would love your Grandma's recipe for cherry madeira if you are happy to share it!

hhfood's picture

This cake is delicious, tasty and moist. Three requests for the recipe so far!
I made it using a 24cm tin as I couldn't find my smaller tin, used 400gms of cherries as I had to buy that quantity to purchase the 300gms required for the recipe. I figured with the larger tin that would mean a good layer of cherries which I think look really interesting layered on the bottom of the cake.

tessababy's picture

Nice cake, luckily my cherries never sank to the bottom unlike the picture!!!!

jennahead's picture

I worked at the recent election in the UK, and in the polling station I worked next to an ex-baker all day. He told me the secret for keeping cherries risen in a cake....but I can't for the life of me remember what it is! I remember he said that he had to go to the chemist to buy it. 'T******* acid' is all I can remember. I'm so annoyed! I wonder what it could be! I'm going to have to track him down....

issie1414's picture

I wonder if you could use Fresh Cherries in this recipe?
The cherries on our tree are just about ready, think I will try it and let you all know the outcome.

kathjleen's picture

lovely cake, my cherrries too sank to the bottom, will be making again as my son loved making it and helped to eat it too....

greenlife's picture

Hannah, please can you let me have your grandmas recipe for cherry cake, I too found this too buttery and greasy.

gkam21's picture

This cake was lovely and moist but the cherries at the bottom made it a bit tart, obviously getting cherries not to sink is a secret no-one's willing to share. Really good apart from that; I'll make it without the cherries next time.

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

My cherries also sunk despite halving them, rinsing them and coating in flour! I think it is because of the texture of the mixture - I was not a fan of the greasy butteriness of this cake, although the flavour was good. I'm not going to make it again as I've asked my grandma to send me her original cherry madeira recipe which I absolutely love. It's much more almondy and less buttery.

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

A light, traditional cherry cake. My cherries also sunk - maybe they should be dusted with flour or rinsed first?

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

this cake was delicious very moist unfortunately despite quartering cherries they still sunk to the bottom!!!

Pages

Questions

Tips