Cherry almond loaf

Cherry almond loaf


4 people made this

About this recipe: One of the best cakes for afternoon tea. Ground almonds in the cake mixture create a moist, rich crumb.

FW Lanarkshire, Scotland, UK

Serves: 10 

  • 125g butter
  • 125g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 75g plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 100g ground almonds
  • 50g ground rice
  • 200g glace cherries
  • flaked almonds
  • icing sugar for dusting

Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

  1. Preheat the oven to 170 C / Gas 3. Line a loaf tin with baking parchment.
  2. Cream together the butter and caster sugar in a mixing bowl. Add the eggs, and vanilla and almond extracts and mix again.
  3. Gradually stir in the flour, bicarbonate of soda and baking powder, passing through a sieve.
  4. Stir in the ground almonds and ground rice. Stir the cherries into the batter.
  5. Spread the batter into the lined loaf tin, smoothing the top. Sprinkle the flaked almonds over the top of the mixture liberally.
  6. Bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean.
  7. Allow the cake to cool on a wire rack. When completely cool dust with icing sugar and serve.


The cherries do tend to gather at the bottom, but this is a fairly flat cake anyway. You could halve or quarter them to stop them from sinking, but I think that's a bit too much hassle.

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