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Iced Cherry Cake with a slice cut, on a white plate.
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5 from 3 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 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Teatime
Cuisine: British
Servings: 12 servings
Author: Susie@Everyday 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

Equipment

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.