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Fresh Cherry Cake, with a slice removed, on a patterned plate
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Fresh Cherry Cake

An easy Fresh Cherry Cake recipe, based on a Madeira cake, to make the most of fresh cherries in a semi-sweet classic cake.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Teatime
Cuisine: British
Keyword: cherry cake
Servings: 12 slices
Author: [email protected] Cooks


  • 250 g fresh cherries, giving about 220g stoned fruit
  • 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 17/18cm (7-inch) deep round tin with butter or use a paper liner
  • Wash and dry the cherries. Remove the stalks and take out the stones. Cut the cherries into halves and quarters (some of each)

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
  • Dredge the top of the cake 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


Everyday Cooks tips

As with all cakes, the actual cooking time depends on your oven so check the cake after 45 minutes with a skewer or cake thermometer.
The cake will keep for a week in an airtight tin or plastic box in the fridge. It freezes well for a couple of months