Cherry fruit cake topped with icing drizzle and glace cherries

Cherry & marzipan cake

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(15 ratings)

Prep: 20 mins Cook: 1 hr, 20 mins


Cuts into 12 slices

Not just for Easter, this delicious cake makes a good centrepiece all year round

Nutrition and extra info

Nutrition: per slice

  • kcal515
  • fat25g
  • saturates12g
  • carbs69g
  • sugars53g
  • fibre2g
  • protein7g
  • salt0.76g
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  • 250g butter, softened, plus extra for greasing



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

  • 175g golden caster sugar
  • 5 eggs, beaten



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

  • 250g self-raising flour, plus an extra 2 tbsp
  • 1 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…

  • zest 1 orange, plus 2 tbsp of the juice



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 250g natural marzipan, coarsely grated (easiest if chilled beforehand)
    Marzipan cake



    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • ½ tsp almond essence, optional


    arr-mund or al-mund

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

  • 200g glacé cherry, halved

For the decoration

  • 100g icing sugar, sifted
  • 50g toasted flaked almond
  • 12 natural glacé cherries
  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…


  1. Heat oven to 160C/fan 140C/gas 3 and butter and line a 20cm round, loose-bottomed deep cake tin. Beat the butter and sugar together with electric beaters or a tabletop mixer until light and fluffy. Add the eggs, 250g flour, baking powder, orange zest and juice and beat well till thick, creamy and evenly mixed.

  2. Toss cherries in the extra 2 tbsp flour and fold into the batter along with grated marzipan and almond essence (if using). Spoon into the prepared tin, level and bake for 1 hr 30 mins, or until well risen and golden. A skewer will come out clean when ready. Leave to cool in tin for 10 mins, then turn onto a cooling rack to cool completely.

  3. Mix the icing sugar with just over 1 tbsp water to make a loose but not-too-runny icing. Scatter the almonds over the top of the cake and position the 12 glace cherries around the edge, using a dot of the icing to fix. Drizzle the icing over the cake and finish with a scattering of orange zest.

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Comments, questions and tips

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22nd Oct, 2010
Stunning and surprisingly little effort for such an impressive cake. I made it for a charity auction and it sold for a really good price without even being tasted. But it does taste as good as it looks with a wonderful, rich buttery texture. I am making this for my partner's birthday as he is a fiend for marzipan!
julieshields's picture
9th Aug, 2010
Really delicious, easy and keeps wonderfully well.
15th May, 2010
Looked and tasted lovely!
20th Mar, 2009
I baked this cake for "Red Nose" Day this year to raise money on the day as part of our cake sale at work. Made no changes to the recipe although I did have to leave it in the oven about 15 mins longer than stated - a check at 1 hr 30 and it just wasn't quite ready. It was easy to make and looked fab. It went down extremely well with collegeagues at work and the family have asked me to make another one as they missed out on the tasting! Looks like this one will become a firm favourite!
5th Mar, 2009
Hi everyone, I'm really sorry about the missing ingredients on this recipe. I have just added them so the recipe is now correct. We do check our recipes thoroughly but unfortunately this one slipped through the net. Once again many apologies for this. Thanks, Emily.
4th Mar, 2009
I am a very competent cook and I wonder at the muppets that have published this recipe. My husband of 38 years tried to make this cake as his very first effort as it was marked easy. What a shambles the recipe is and this is from the BBC. Reader, look at the ingredients and then read the method. Hello, where is the flour in the ingredients, is it plain or SR? Where is the baking powder in the ingredients and how much? Where is the orange zest and juice and how much? It can't be that difficult to publish a correct ingredient list for a cake 0 aren't these recipes proof read. This is all OK for a compentent cook but for someone who has never cooked a cake before and wanted something easy - His response? "I'm never going to cook a cake agsain. THANK YOU, BBC GOOD FOOD, I OWE YOU ONE.
22nd Aug, 2008
I've bought the BBC Easy Cook magazine today and found the complete recipe. The missing ingrediensts are: 250 g self-raising flower, 1 tsp baking powder, grated rind of 2 oranges plus 2 tbsp juice.
5th Aug, 2008
I was just about to make this cake when I realised not all the ingredients are listed. Can you tell me how much flour, baking powder etc I need please. Thank you. Claire Sherman
6th May, 2008
Can't wait to bake this cake, but I agree with MissChief some ingredients are missing on the ingrediensts list. Besides the self-raising flower and baking powder the orange zest and juice are not mentioned on the list. Can anyone tell me how much orange juice is used in the original recipe, and is 250 g natural marzipan the correct quantity???
30th Mar, 2008
Is it just me or is this recipe missing half of the ingredients on the "ingredients list". It doesn't tell me what type of flour to use or how much baking powder to use. Fortunately I have the magazine recipe, but this version is poor. BTW it's self raising flour and 1tsp of baking powder. It makes a lovely cake


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