Cherry & almond cake

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• Moonchild Lovely

  13 February 2011

  Moonchild Lovely rated and commented on this recipe

  

  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

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• Office_tramp

  13 February 2011

  Office_tramp rated and commented on this recipe

  

  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!

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• owen_steph

  01 March 2011

  owen_steph rated and commented on this recipe

  

  lovely cake easy to make, also makes fantastic cupcakes

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• mandi

  17 March 2011

  mandi commented on this recipe

  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!

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• hopeful

  22 May 2011

  hopeful rated and commented on this recipe

  

  Very nice indeed. Will try the tartaric acid for the cherry problem.

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• browneyedsam

  16 June 2011

  browneyedsam commented on this recipe

  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!

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• chezzlefizzle

  02 July 2011

  chezzlefizzle rated and commented on this recipe

  

  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!

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• Hilde

  20 July 2011

  Hilde commented on this recipe

  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.

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• Mike24601

  25 July 2011

  Mike24601 commented on this recipe

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

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• The Trautbec

  06 August 2011

  The Trautbec rated this recipe

  

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• dewberrypink

  07 August 2011

  dewberrypink commented on this recipe

  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

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• KatieK

  05 September 2011

  KatieK rated and commented on this recipe

  

  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?"

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• Andrea

  08 October 2011

  Andrea rated and commented on this recipe

  

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

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• kittykins

  13 November 2011

  kittykins rated and commented on this recipe

  

  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.

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• kittykins

  13 November 2011

  kittykins commented on this recipe

  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.

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• rose

  23 November 2011

  rose commented on this recipe

  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.

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• rose

  23 November 2011

  rose rated and commented on this recipe

  

  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.

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• rose

  23 November 2011

  rose commented on this recipe

  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.

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• Naomi

  27 November 2011

  Naomi rated and commented on this recipe

  

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

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• rose

  28 November 2011

  rose commented on this recipe

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

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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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Difficulty and servings

Cuts into 8-10 slices

Preparation and cooking times

Prep 20 mins

Cook 1 hr - 1 hr 15 mins

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

Per serving

585 kcalories, protein 9g, carbohydrate 70g, fat 32 g, saturated fat 15g, fibre 2g, sugar 53g, salt 0.83 g

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