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    Home » Cakes and Desserts » Large Cakes and Traybakes

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    Iced Cherry Cake

    No apologies for an Iced Cherry Cake to add to my collection of Cherry Cake recipes. They're still my favourite.

    Jump to Recipe
    Iced Cherry Cake with a slice cut, on a white plate.
    Iced Cherry Cake

    My absolute favourite cherry cake is really a Cherry Madeira Cake, but adding icing to a softer, cherry sponge cake makes Iced Cherry Cake a close contender. In any case, it's another easy cherry cake recipe for your collection.

    Sinking cherries?

    I go into great lengths in the Cherry Cake post about how to get the cherries evenly distributed. My darling daughter pointed out that I don't actually do that. The reason is that I like bigger pieces of cherry in my cakes so I halve the cherries, which makes them heavier and they sink a bit.

    Next time I make one of these cakes, I'll quarter them and post the pictures. I know in my head that it will taste the same, but it's one of the pleasures of being an adult that you get to choose how big the cherries are!

    Anyway, if you put icing and cherries on top it doesn't matter where they are in the cake.

    The cherries aren't red!

    Well, I prefer the darker natural-dyed cherries. I see that most pictures of cherry cakes use red ones. Probably because they look more colourful. But it's all about personal preference. These days the colourings are mostly vegetable-based - so no nasties - whichever type you choose (but do read the label).

    Secrets of Success

    None of the recipes on the Everyday Cooks blog is difficult and I do like to make easy cakes, but there are still a few potential pitfalls:

    All-in-one - but watch the cherries

    If you have a mixer or food processor they're even easier as I mostly post one-step, chuck-it-all-in recipes. The exception is for cakes with fruit, like this one. The cake mixing is all-in-one, but do the cherry bit by hand or you will have a pink cake with tiny bits of cherry in.

    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.

    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.

    Helpful Tools

    • Baking parchment loaf tin liner – Stops the cake sticking and keeps the tin clean – so less washing up. You can also store the cake in the liner until you’re ready to eat it, keeping it nice and moist. Just make sure you buy the right size for your loaf tin. Old fashioned loaf tins are squarer and deeper (and better for bread, I think) than the others which are good for cakes.

    If you like this...

    ...Why don’t you try:

    One whole and one cut Cherry Bakewell Cupcakes on a plate.

    Cherry Bakewell Cupcakes

    Cherry Bakewell Cupcakes have an almond cake with raspberry jam, iced and topped with a cherry.
    Cherry Cake on a grey plate with part of a slice of cake to the left

    Cherry Cake

    The ultimate cherry cake! This is my grandmother's recipe and has a lovely buttery, cherry taste.
    Two slices of Banana Loaf on a white plate with the rest of the cake and 2 bananas in the background

    Banana Loaf

    A moist, tasty cake with raisins and pecans to use up over-ripe bananas. Ideal for packed lunches.
    2 slices of Everyday Fruit Cake on a pink flowered plate

    Everyday Fruit Cake

    This Everyday Fruit Cake is baked in a loaf tin and is almost apologetically easy. Just weigh, stir and cook. The cake uses the all-in-one method and is suitable for food processors, stand mixer or hand-mixer.

    Stockists

    Black 2-pound loaf tin with other tins

    2lb loaf tin

    Buy Now →
    baking parchment loaf tin liners

    Baking parchment loaf tin liner

    Buy Now →

    Pin for later

    Hover over any picture on the page and hit the Save button to pin the image to one of your Pinterest boards.

    Iced Cherry Cake with a slice cut, on a white plate.
    Iced Cherry Cake with a slice cut, on a white plate.
    Print Recipe
    5 from 2 votes

    Iced Cherry Cake

    Iced Cherry Cake, made in a loaf tin, is a favourite for afternoon tea. Easy to make using the all-in-one method, this cake will keep for a couple of weeks.
    Prep Time20 mins
    Cook Time1 hr 15 mins
    Total Time1 hr 35 mins
    Course: Teatime
    Cuisine: British
    Keyword: cherry cake, iced cake
    Servings: 12 servings
    Author: [email protected] Cooks

    Ingredients

    For the cake:

    • 300 g glacé cherries
    • 200 g plain/all-purpose flour
    • 2 teaspoons baking powder (10ml)
    • Pinch of salt
    • 175 g butter, at room temperature
    • 175 g caster sugar
    • 3 large eggs
    • 75 g ground almonds
    • 75 ml milk
    • 2 teaspoons vanilla extract (10ml)

    For the icing and decoration:

    • 250 g icing sugar
    • 2 tablespoons hot water (30ml)
    • 4 glacé cherries
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    Equipment

    Black 2-pound loaf tin with other tins
    2lb loaf tin
    Baking parchment loaf tin liner

    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 from 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 wonderful.

    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, baking powder, salt, butter, sugar, eggs, ground almonds, milk, 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
    • Cook for 60-75 minutes until well risen and golden and a skewer comes out clean. Test after an hour.
      If the top starts to brown before the centre is cooked, cover with baking parchment or foil
    • Take the cake out of the oven and leave in the tin for 15 minutes before turning out onto a wire rack to cool.

    For the icing:

    • Sieve the icing sugar and add enough hot water to make a smooth icing that will spread but not run
    • Spread the icing over the top of the cake
    • Cut the cherries in half and arrange on top.

    Notes

    Everyday Cooks Tips:

    As with all cakes, the actual cooking time depends on your oven so check the cake after an hour with a skewer or cake thermometer.
    Storage
    • The cake will keep for a week in an airtight tin or plastic box, or longer if kept in the fridge
    • Make two cakes at a time and freeze one before icing.

    Reader Interactions

    Comments

    1. Sue says

      April 26, 2021 at 7:49 pm

      5 stars
      Hi - made your delicious iced cherry cake. I am now wondering if I can substitute mixed dried fruit for the cherries?
      Thanks.

      Reply
      • Susie Collings says

        April 28, 2021 at 11:46 am

        Hi Sue. Glad you like the cake 🙂 I haven't tried this one with mixed fruit but it should be fine - let me know how it goes.

        Reply
        • Sue says

          April 30, 2021 at 3:08 pm

          Thanks so much for your reply. I will have a go!

          Reply
    2. Lucy McIntosh says

      January 19, 2021 at 2:51 pm

      Hi

      I cant have almonds so can I just leave them out or do I have to make up the difference?

      Thanks!

      Reply
      • Susie Collings says

        January 21, 2021 at 12:44 pm

        Hi Lucy, Use flour instead of almonds. The texture will be a bit different, but fine 🙂

        Reply
        • Lucy McIntosh says

          January 25, 2021 at 2:42 pm

          Awesome thanks

          Reply
    3. June says

      September 25, 2020 at 12:55 pm

      I usually only have medium eggs. Could 4 medium eggs equal 3 large ones?

      Reply
      • Susie Collings says

        September 25, 2020 at 1:25 pm

        Hi June, You probably need 3 1/2 medium eggs, so for this recipe use 4 medium eggs and 50ml milk (reducing the milk by 25ml). Cheers - Susie

        Reply
    4. Mrs Irene Morrison says

      April 05, 2020 at 1:01 pm

      5 stars
      I made this cake yesterday, while we are staying safe at home.... I have to say that that despite having to hand mix it due to the fact that my mixer broke dow due to extra stress.... this cake is absolutely devine, tastes buttery and will now be a firm favourite of ours. I like cherries so rinsed them and cut them in half, it would be lovely without the icing also... Of course it can only get better as will be making it again next week when my new mixer arrives. Thank you for the reciepe.

      Reply
      • Susie Collings says

        April 06, 2020 at 12:59 pm

        Well done to persevere without your mixer! In the current climate I couldn't manage without my machines. It's definitely a good time to be baking. Glad you love this cake. Anything with cherries is good for me! Cheers - Susie

        Reply

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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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