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Cherry & almond cake

Easy cherry cake

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal585
fat32g
saturates15g
carbs70g
sugars53g
fibre2g
protein9g
low insalt0.83g
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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

Method

  • STEP 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.

  • STEP 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 TIPS
SETTING UP A CAKE STALL

Carry large cakes in cake tins. Put the cake on the lid and cover with the rest of the tin, rather than the usual way round - this will make it easier to lift out. Slice cakes at the stand, so they don't dry out. Take cling film and greaseproof paper with you to wrap slices, plus a couple of knives. Tape a list of ingredients to each cake tin.

CHERRIES

If you use cherries whole, they will end up at the bottom of your cake. If you want them scattered through the sponge, try quartering or chopping them.

Goes well with

Recipe from Good Food magazine, June 2010

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A star rating of 4 out of 5.41 ratings
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