Skip to navigation Skip to content
A cake on a black platter with a slice cut out and cherries on top Tried & Tested

Cherry cake

Read reviews
3 stars based on 8 ratings

Savour the joys of fresh cherries and bake this cake to share with your loved ones.

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

  • 250g 8⅞ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 140g 5 oz Butter (unsalted)
  • 140g 5 oz Almonds (ground)
  • 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2 2 Egg(s) (free range)
  • 125ml 4¼ fl oz Milk (semi-skimmed)
  • 300g 10⅝ oz Cherries fresh, stoned
  • 25g 1 oz Almonds (flaked)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (170°C fan, gas mark 4). Grease and base line a 20cm (8″) round deep cake tin.

  2. Classic mode Step 2

    Put the flour into a mixing bowl and rub in the butter until crumbly. Stir in the ground almonds and sugar, then add the eggs, milk and cherries.  Mix until just combined.

    Ingredients for this step

    • 250g 8⅞ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 140g 5 oz Butter (unsalted)
    • 140g 5 oz Almonds (ground)
    • 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 2 2 Egg(s) (free range)
    • Milk (whole)
    • 300g 10⅝ oz Cherries fresh, stoned
  3. Classic mode Step 3

    Spoon into the prepared tin and level the top of the cake. Scatter the flaked almonds over the top and bake for about 1 hour 10 minutes until the cake is golden and firm to the touch.

    Ingredients for this step

    • 25g 1 oz Almonds (flaked)
  4. Classic mode Step 4

    Leave in the tin for 10 minutes then turn out onto a wire rack to cool.

  5. Classic mode Step 5

    The cake can be frozen, well wrapped for up to 3 months.