Traditional cherry cake

    1 hour 15 min

    This lovely cherry cake has been in our family for years and is our 'go to' cake when I know we have friends coming over for afternoon tea. Moist, not too sweet and full of lovely glacé cherries, this cake won't last long.

    40 people made this

    Serves: 10 

    • 225g unsalted butter, at room temperature
    • 225g caster sugar
    • 4 eggs
    • 225g plain flour
    • 1 teaspoon baking powder
    • 250g glace cherries, halved
    • 110g ground almonds
    • 1 tablespoon milk
    • 2 tablespoons demerara sugar

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4. Grease and line a 20cm cake tin.
    2. In a bowl, cream together the butter and the caster sugar until light and fluffy. Gradually beat in the eggs, one at a time until the mixture is thick and creamy.
    3. In a separate bowl, sift together the flour and baking powder then fold into the wet ingredients. Add the cherries and ground almonds and mix. Fold in the milk and mix well. Transfer the cake mixture to the prepared baking tin and level the top with the back of a spoon. Sprinkle with demerara sugar.
    4. Bake in the centre of the oven for 60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and cool thoroughly before slicing and serving.

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    Reviews in English (3)


    Moorish, thanks for sharing  -  07 Aug 2016


    Very sweet but enjoyed with fresh double cream lush  -  01 Aug 2015


    Had misplaced the recipe I usually use for Cherry Cake so tried this. Too many almonds for me which made the cake a bit drier.  -  20 Dec 2017