Cherry Cake! My favourite. I’ve always loved this cake, made in a loaf tin, which my mother often makes. The recipe is mostly my grandmother’s, with some tweaks to make it easier. I haven’t found a better recipe in years of looking.
This page may have some affiliate links. For more information see the Disclosure Page.
My mother tells the story of my father’s first visit to her family home. My grandmother offered tea and cake and my father duly complimented her on her ‘lovely Madeira cake’. Oops! Apparently, my grandmother was a bit miffed – not surprisingly, as she had made her best cherry cake. Unfortunately, my father had a slice with no cherries.
How to get cherries in every slice of Cherry Cake
This version of the cherry cake recipe avoids such disasters.
- Firstly, I use a lot more cherries than the original recipe so they aren’t so thinly spread
- Second, I wash and dry the cherries before I use them to avoid too much sinkage. (Although I’m not too bothered about that mostly.)
- Third, Quarter the cherries so they aren’t so heavy. I don’t actually do this – I always halve the cherries – because for me a cherry cake is about the cherries! It’s probably only worth doing when you want to impress someone – like a would-be suitor for your daughter.
Original red or dark undyed cherries?
Whatever you like is the short answer. I prefer to use the dark undyed cherries these days. I think they look better and taste better – I know this isn’t a gourmet product, but it is my favourite cake! If the red ones bring back your childhood – go for it!
- Baking parchment loaf tin liner – Line the tin with a liner and forget about it sticking, or greasing the tin – and the washing up is easier too. Leave the cake in the liner if you’re freezing the cake, or while storing in the fridge to keep it moist
If you like this…
…Why don’t you try:
- 200 g glace cherries, save 3 or 4 for the top if desired
- 225 g self-raising flour
- 160 g butter, at room temperature
- 160 g caster sugar
- 3 large eggs
- 25 g ground almonds
- 1 teaspoon vanilla extract (5ml)
- Set the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
- Grease a 2lb loaf tin with butter or use a paper liner
- Halve the cherries, then wash in warm water and dry. This will remove the syrup and stop them sinking too much. Quarter them if you want a better distribution. If you're short of time, don't bother to wash. The cherries may sink but the cake will still taste fabulous
For the cake:
- Put all the ingredients except the cherries into a large bowl and mix well with a mixer or in a food processor.(Flour, butter, sugar, eggs, ground almonds, vanilla extract)
- Add the cherries and fold in with a large spoon until they are evenly distributed through the mixture.
- Put the cake mixture into the prepared tin and make a slight dip along the centre to stop it peaking when cooked
- Put a few extra cherries on top and dredge with castor sugar
- Cook for 45-60 minutes until well risen and golden and a skewer comes out clean
- Take the cake out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool