Cherry and almond loaf cake

Cherry and almond loaf cake


78 people made this

About this recipe: Fruity loaf cake ideal for afternoon tea! Coating the cherries with flour before stirring in keeps them from sinking.

Tammie21 Derbyshire, England, UK

Makes: 1 loaf

  • 150g cherries (fresh or glace)
  • 25g plain flour
  • 150g butter
  • 150g caster sugar
  • 4 drops almond essence
  • 3 medium eggs
  • 150g self-raising flour
  • 75g ground almonds
  • 1 lemon, zested and juiced
  • 25g flaked almonds (optional)

Prep:20min  ›  Cook:1hr  ›  Extra time:5min cooling  ›  Ready in:1hr25min 

  1. Preheat the oven to 180 C / Gas 4. Grease a 900g loaf tin or line with baking parchment.
  2. Wash the cherries and leave to dry. Then coat them with the plain flour. Set aside.
  3. Put the rest of the ingredients (except the flaked almonds) into a mixing bowl and beat with a wooden spoon until smooth batter like consistency.
  4. Fold in the coated cherries, ensuring they are totally combined in the mixture.
  5. Pour into the loaf tin and level with a spatula or a metal spoon. Sprinkle on the flaked almonds.
  6. Bake in the oven for 50 to 60 minutes - insert a skewer into the middle of the cake. If it comes out clean, it is cooked.
  7. Leave in the tin for 5 minutes and then turn out on to a wire rack.

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Reviews (6)


- 16 Sep 2012


I have made this cake a few times and my cherries always sank even after using the tip but today i decided to put the cherries (minus the flour) on the top just before going in the oven and it worked a treat. My cherries sank but ended up evenly placed throughout the cake. - 09 Feb 2014


I tried this recipe today.. the batter is so incredibly thick that it is extremely difficult to smooth it out... Baked OK but due to the unevenness of the batter the middle sank in and so the look of the middle was not good at all. is the batter suppose to be so so thick? I folded in the coated cherries as stated, but they still sank to the bottom. On the up side the taste was good. - 26 May 2013

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