Cherry Cake! My favourite. This is a traditional recipe made easy using the all-in-one method.
My mother tells the story of my father's first visit to her family home. Granny 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 loaf cake. Unfortunately, my father had a slice with no cherries.
Traditional Cherry Cake
My classic cherry cake recipe is based on Granny's, a cherry Madeira cake really - a nice firm cake, which keeps well. Of all my easy cherry cake recipes, this is my go-to when I want a quick and easy cake. If you want a softer cherry sponge cake recipe with icing see the Iced Cherry Cake recipe.
Key Ingredients in Cherry Cake
Original red or dark natural-dyed cherries?
Whatever you like is the short answer. I often use the darker cherries these days but red are fine too (as here). My only warning, as always, is to check for natural dyes if you have children as E127 isn’t recommended for them.
Butter
This cake is fairly plain, apart from the cherries and a lot of the appeal is in its buttery taste, so it's worth using butter for this recipe. In fact, I always do use butter because I prefer the flavour - and, of course, nearly 100 years ago, my grandmother would have only used butter!
Ground almonds
Nothing beats the flavours of a cherry and almond cake. The ground almonds also add texture and help the cake keep longer by retaining moisture. If you want extra almond flavour, add a few drops of almond extract.
Ring the changes
Make a Fresh Cherry Cake
During the short season that you can buy fresh cherries, you could use those instead. You need 250g cherries, washed and stoned to give about 220g to use. Cut them into halves and/or quarters. Cooking time is the same.
See the recipe for Fresh Cherry Cake for more details.
Make a round Cherry Cake
Cook the cake in a 7-inch/18cm deep round tin. Cooking time is the same.
Secrets of Success
Easy, all-in-one method
As with most of my cakes, this cherry loaf cake is made using the all-in-one method - put everything in the bowl and mix it well. Two points to bear in mind:
You need soft butter
Your butter does need to be very soft if you're attempting this by hand. If it isn't very soft, try helping it along in the microwave for 10 seconds at a time - but be careful not to overdo it.
Mix the cherries by hand
Don't include the cherries in your all-in-one mix. They must be added at the end, by hand even if you did the rest with a machine. What you don't want is a pink cake with flecks of cherry
How to get cherries in every slice of cake
- I use a lot more cherries than the original recipe so they aren't so thinly spread
2. Wash and dry the cherries before you use them to avoid too much sinkage. (Although I'm not too bothered about that mostly.)
3. 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 all about big chunks of cherry!
4. (I've also never done this because I can't be bothered), keep some of the cherries back and poke them into the mixture once it's in the tin. It's probably only worth doing when you want to impress someone - like a would-be suitor for your daughter.
Why is my cake dry?
If your cakes turn out dry, check out my article Why Is My Cake Dry? for some of the most common reasons and the solutions.
Can you freeze Cherry Cake?
Cherry Cake freezes well. Wrap in foil or, I've recently tried beeswax wraps, which work well. Keep for up to 3 months. If you don't eat much cake, you can cut it in half and freeze half for later. I often make two cakes and freeze one for later, as it's so more-ish.
What equipment do you need?
- 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
- Beeswax Loaf Wraps - I'm trying to reduce the amount of clingfilm, foil and plastic bags that I use, and my biggest problem has been something to wrap loaf cakes in for the freezer. I've now found large beeswax loaf wraps that will cover a loaf of bread, and are ideal for loaf cakes. They're washable and you can even rejuvenate them. Definitely worth a look.
If you like this...
...Why don’t you try:
Iced Cherry Cake
Cherry Scones
Cherry and Almond Traybake
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Recipe
Cherry Cake
Ingredients
- 200 g glacé 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)
Instructions
Preparation:
- 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 fabulous200 g glacé cherries,
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.225 g self-raising flour, 160 g butter,, 160 g caster sugar, 3 large eggs, 25 g ground almonds, 1 teaspoon vanilla extract
- Add the cherries and fold in with a large spoon until they are evenly distributed through the mixture.200 g glacé cherries,
- 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
Jenny says
This is the perfect cherry cake, thank you
Susie Collings says
Aww thanks 🙂
Alina says
Hi Susan, Made this cake. It was absolutely delicious.
The whole house smelt divine while it was baking. Thank you for this delicious cake.
Susie Collings says
Hi Alina - You're welcome 🙂 So pleased you like the cake.
Susan says
Hi Susie,
I tried your cake and it was really good except that we felt it had become dry. What do you suggest that I do the next time to prevent it from becoming dry.
Regards and best wishes for the New Year!
Susie Collings says
Hi Susan, Make sure the eggs are large. You can add extra milk if not. I keep mine in a plastic box in the fridge ok for a few weeks. Maybe cook for a slightly shorter time. Also see Why is my Cake Dry?
Gautami says
Hi Susie,
Please let me know the quantity of baking powder and soda to be added to All Purpose Flour (APF) since I do not have self raising flour.
-Gautami
Susie Collings says
Hi Gautami, Add 1 level teaspoon (5ml) of baking powder for each 100g plain/all purpose flour to make self-raising flour. You don't need any baking soda.
Mary B says
Made this lovely cake many times. Also works with chopped crystallised ginger + tsp ginger. Thank you for a quick and easy recipe.
Susie Collings says
Hi Mary, You're welcome. I love the ginger idea - I may pinch that 🙂
Julie says
Tried this recipe and added a dash of ginger powder also added some raisins-recipe did not disappoint.
Susie Collings says
Hi Julie, Glad you like the cake - nice twist 🙂
Maureen. Tunnicliffe says
Hi. Thank you for this lovely and tasty recipe. I turned out really well the family loved it. But I can’t eat it as I am nut free. Can you please tell me what to put in instead of ground almonds please
Susie Collings says
Hi Maureen, You could use rice flour, which is very soft, instead. Make sure your eggs are large, or add a little extra milk.
Liz says
I've made this cake and it's lovely. However I want to make a cherry and coconut cake instead. Can I use 50g of desiccated coconut instead of the 25g ground almonds? Cheers. Liz.
Susie Collings says
Hi Liz, The coconut isn't quite as absorbent as ground almonds. Coconut flour would work, but the flavour is quite subtle. If you have some I would use a mixture of both.
Sally MacMillan says
A fabulous cake, I made (them) today for my knitting group after their request. I had made another cake as per a "favourite" recipe from one of the members of the group but it was a disaster. This cake was absolutely perfect in every way. Your recipes are always so reliable, its such a relief for me that I know when they are baking it will be just right. I took your advice and made two, if you're making one, why not do two. A winner for me. I never eat cake, but love to bake and hope my fellow knitters will enjoy it.
Susie Collings says
Hi Sally, Glad your ladies like the cake. Just love a knitting group 🙂
Ann says
Hi Susie,
I have made this cherry cake a few times and each time the cake falls in the middle after nearly 45 minutes in the oven
Can you solve this for me.
Thanks, Ann.
Susie Collings says
Hi Ann, The most common reasons for that are:
Too much baking powder (causes the cake to rise then drop) or
The oven door was opened during baking (and the temperature dropped).
Other causes are if the ingredients aren't properly measured (so the balance is wrong - e.g. if your eggs aren't the right size), or the oven temperature isn't right.
Hope that helps.
Karen says
Hi
CannI make this cake with frozen cherries ??
Susie Collings says
Hi Karen, let the cherries defrost and drain then dry thoroughly. The cake will be similar to using fresh cherries as in Fresh Cherry Cake.