Cherry & almond cake

Cherry & almond cake

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

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


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

  • Freezable

Nutrition: per serving

  • kcal585
  • fat32g
  • saturates15g
  • carbs70g
  • sugars53g
  • fibre2g
  • protein9g
  • salt0.83g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g golden caster sugar
  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ tsp almond extract


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 175g self-raising flour
  • 85g ground almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 300g glacé cherries
  • 100ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tbsp flaked almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
22nd Apr, 2017
didn't taste of almonds at all, so need more essence. Adjusted the amounts of butter and ground almonds, but it was still quite wet and took ages to cook, about 1 hour 15 minutes. Will try again but use less eggs and milk.
8th Jul, 2016
Couldn't get this recipe to work for me. Consistancy far too runny, took 2 hours to cook and still wet inside so turned up the oven and cut off the burnt edges afterwards. Maybe my eggs were too large. Disaster
17th Feb, 2015
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.
27th Dec, 2014
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.
14th Feb, 2014
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.
24th Mar, 2013
This is by far my favourite cake, my family love it. I'm always popular when I turn up with this :-)
22nd Mar, 2013
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! :)
18th Feb, 2013
only use 150g of butter and 125g of ground almonds but other than that it was amazing really yummy :) :)
3rd Feb, 2013
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.
2nd Jan, 2013
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


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
16th Aug, 2013
First time I made it it was really greasy. I halved the fat for the next attempt and it turned out much better. Way too much butter specified in the recipe, but good cake.