Cherry & almond cake

Cherry & almond cake

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(29 ratings)

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

Easy

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
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Ingredients

  • 200g butter, softened
    Butter

    Butter

    butt-err

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

  • 200g golden caster sugar
  • 4 eggs
    Eggs

    Egg

    egg

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

  • ½ tsp almond extract
    Almond

    Almond

    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
    Almond

    Almond

    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

    Milk

    mill-k

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

  • 2 tbsp flaked almonds
    Almond

    Almond

    arr-mund or al-mund

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

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.

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Comments, questions and tips

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redruth
23rd Nov, 2011
5.05
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
23rd Nov, 2011
5.05
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
23rd Nov, 2011
5.05
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
13th Nov, 2011
5.05
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
13th Nov, 2011
5.05
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
8th Oct, 2011
4.05
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
5th Sep, 2011
4.05
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
7th Aug, 2011
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
25th Jul, 2011
great recipe - i found adding half a teaspoon of vanilla in made a lovely addition to it
illestroobants
20th Jul, 2011
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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