About this recipe: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.
225g unsalted butter, at room temperature
225g caster sugar
225g plain flour
1 teaspoon baking powder
250g glace cherries, halved
110g ground almonds
1 tablespoon milk
2 tablespoons demerara sugar
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat the oven to 180 C / Gas 4. Grease and line a 20cm cake tin.
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.
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.
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.