Cherry Cake

A classic cherry cake — a buttery, close crumb studded with glacé cherries suspended evenly throughout rather than sunk to the bottom. Simple, old-fashioned and exactly right with an afternoon cup of tea.

Why this works

• Rinsing and drying the glacé cherries, then tossing them in flour stops them sinking, so they stay suspended through the cake.
• Creaming the butter and sugar properly traps air for a light, even crumb.
• A little ground almond keeps the cake moist and adds a gentle nuttiness that flatters the cherries.

Ingredient notes and swaps

• Glacé cherries — rinse off the syrup and pat thoroughly dry, then toss in a little of the flour; this is the key to even distribution.
• Ground almonds — for moisture and flavour; leave out and add a little more flour for a plainer crumb.
• Unsalted butter — at room temperature so it creams easily.
• Self-raising flour — sieved, for a fine, even texture.
• Almond or vanilla extract — a few drops of almond echoes the cherries beautifully.

Cherry Cake

Favourite Favourited

This cake is one of our favourites, moist, light and airy with a spongy texture, and has a burst of almond flavour. The cherries make this cake super elegant and tasty. Gets better if you can resist for a day or two, but many find that hard.

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Prep Time 14 minutes mins

Cook Time 41 minutes mins

Total Time 55 minutes mins

Servings: 8 people

Course: Dessert

Cuisine: British

Calories: 430

Ingredients Method Nutrition Notes

Ingredients

  

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• 200g Glacé Cherries
• 175g Unsalted Butter, at room temperature
• 175g Golden Caster Sugar
• 3 large Eggs, whisked lightly
• 175g Plain Flour
• 0.5 Tsp Baking Powder
• 75g Ground Almonds
• A few drops Almond Extract
• 1 dessertspoon Milk

Method

 

1. Preheat the oven to 180 C
2. ​Pat Cherries dry with kitchen paper, then slice each one in half

For the cake, cream the butter and sugar together until light, pale and fluffy

1. Gradually beat in the whisked eggs a little at a time
2. Mix the flour and baking powder together, and carefully fold this into the creamed mixture using a metal spoon
3. Toss two thirds of the cherries together with the ground almonds and carefully fold these into the cake, adding one or two drops of almond extract and the milk.
4. Spoon the cake mix into the prepared tin, level off the top with the back of a spoon, then sprinkle over the remaining third of the cherries and poke them just under the surface with a teaspoon
5. Bake the cake near the centre of the oven for 50 minutes, then cover with foil and continue cooking for a further 10 minutes, or until the centre is springy to touch.
6. Cool the cake in the tin for 15 minutes before turning it out onto a wire rack to cool.

Nutrition

Calories: 430kcalCarbohydrates: 42gProtein: 8gFat: 27gSaturated Fat: 12gSodium: 30mgFiber: 2gSugar: 23g

Notes

Ensure your cherries are thoroughly patted dry; excess moisture can cause them to sink to the bottom of the cake during baking. Halving them also helps with even distribution and a lovely visual appeal.
Adding the eggs gradually and beating them in well is crucial for maintaining the light and airy texture of the cake. If added too quickly, the mixture can curdle, affecting the final crumb.
Baking times can vary, so always check the cake with a skewer; it should come out clean when inserted into the centre. Covering with foil prevents the top from browning too much before the inside is fully cooked.

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Tips for success

• Do not skip drying the cherries — wet cherries are the main reason they sink.
• Cream the butter and sugar until pale and fluffy; this is where the lightness comes from.
• Fold the flour in gently to keep the air in.
• Check early with a skewer; a fine crumb like this dries out if overbaked.

Make ahead, storage and reheating

• Make ahead — keeps beautifully for three to four days, wrapped.
• Storage — airtight tin at room temperature.
• Freezing — freezes well for up to three months.

What to serve it with

• A slice with tea or coffee is all it needs.
• A little glacé icing and a few extra cherries on top for a smarter finish.

FAQ

Why do my cherries sink? They were too wet or too heavy. Rinse, dry thoroughly and toss in flour before folding through.

Can I use dried cherries? This is a glacé-cherry cake, but dried sour cherries work if you prefer a less sweet result.

Can I make it as a loaf? Yes — a two-pound loaf tin works well; add a little to the baking time.

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