Cherry Cake

Some of the classic bakes are so good, they don't need to be changed! This cherry cake is a classic recipe, packed full of sweet, juicy cherries with a wickedly crunchy, sugary crust. Perfection! 

Some of the classic bakes are so good, they don't need to be changed! This cherry cake is a classic recipe, packed full of sweet, juicy cherries with a wickedly crunchy, sugary crust. Perfection! 

Cherry Cake

Serves 8

Ingredients:

  • 200g caster sugar
  • 200g butter, softened
  • 200g plain flour
  • 1 tsp baking powder
  • 3 large eggs, lightly beaten
  • 1 tbsp milk
  • 200g glacé cherries, chopped into quarters
  • 100g ground almonds

Method:

  1. Preheat the oven to 170˚C/150˚C fan/gas mark 3 and grease and line an 18cm round tin.
  2. Cream together the butter and sugar until light and fluffy. Add the eggs and milk then sieve in the flour and baking powder. Beat again until just combined.
  3. In a separate bowl, drop the cherries in with the ground almonds and mix through, this should help the cherries get a more even distribution in the cake. Tip this mix in with the rest of the cake batter and fold through with a large metal spoon until thoroughly combined.
  4. Transfer to the cake tin and level the top before baking. It will take 1hr 15mins - 1hr 30 mins to bake through. It is ready when the cake develops a beautiful dark golden colour to the crust and is firm to the touch, a skewer will come out clean when inserted into the centre.
  5. Leave in the tin for 5 mins then transfer to a cooling rack and allow to cool completely. This cake will keep for up to a week if stored in a tin.

TIP:

* Keep the cherry pieces small to reduce the risk of them all sinking to the bottom!


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