No apologies for an Iced Cherry Cake to add to my collection of Cherry Cake recipes. They’re still my favourite.
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 are my cakes sometimes 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:
Cherry Bakewell Cupcakes
Cherry Cake
Banana Loaf
Everyday Fruit Cake
Stockists
Buy Now →
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
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
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.
June says
I usually only have medium eggs. Could 4 medium eggs equal 3 large ones?
Susie Collings says
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
Mrs Irene Morrison says
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.
Susie Collings says
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