Cherry & almond cake

Easy cherry cake

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(34 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
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  • 200g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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.

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Comments, questions and tips

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Goats Cheese Freak's picture
Goats Cheese Freak
10th Apr, 2019
Made this cake for the first time yesterday. Used a mixture of granulated and brown sugar as all I had, about half quantity of each and did not put any liquid in. Also put flaked almonds on top. longer to cook than stated but a gorgeous, scrummy, moist cake. Definitely going to make again soon.
Pete Creese's picture
Pete Creese
23rd Dec, 2018
I've just made this as an alternative cake for Christmas. In addition to reducing the amount of butter and increasing the ground almonds, I've also included some flaked almonds in the 'mix' and added about 3 dozen small cubes of white marzipan in the cake, of and a good splash of almond extract rather than the teaspoon as suggested in the recipe!
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 :) :)


12th Oct, 2019
I’m a novice baker and I’ve made this cake twice now. First time I added the cherries whole and they sank to the bottom, so the second time I halved them, dusted them in flour and added them on top of the mixture when it was in the tin and they sank to the bottom again. I am thinking of leaving out the milk next time, will it make a big difference to the cake as that part has been excellent both times?
goodfoodteam's picture
12th Oct, 2019
Thanks for your question. As you can see from the photo, the cherries are at the bottom of the cake so you haven't done anything wrong. In this type of mixture this does tend to happen and if you were to reduce or leave out the milk, while the cherries might be better suspended the cake wouldn't be as moist so we'd suggest cooking as above.
giantcatbear99's picture
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.
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