Ah the joy of cherry cake! There has always been cherry cake in my life! I can remember my Mum making it when I was a child – with red juicy glacé cherries which are a delight to bite into. As you slice the cake it is always a surprise to see how many cherries you have in your piece!
Cherry Cake is a traditional and unpretentious cake that has been popular throughout the decades and is still loved today!
And I think it is still a cake that is very popular today – often available in supermarkets – but so much better home cooked!
The key to a good cherry cake are evenly distributed cherry pieces! It is always a challenge and there are a few tricks to help you achieve this – or at least prevent them all slipping to the bottom! So here is the advice that helps you reach this sometime elusive achievement!
- Chop the cherries into thirds or quarters. It is a balance between having big bites of cherries in your cake and even distribution. If you are like me you don’t want the cherries too small so err on the side of larger cherries
- Was the cherries to remove any sticky juice. Usually the cherries are coated with some sticky juice. Washing this off by putting the cherries in a sieve helps to stop them sliding in the cake
- Coat the cherries in a couple of tablespoons of flour before adding to the mix
- Reserving some cherries to poke in at the top once you have put the cake mix in the cake tin
But it is also important to not worry about it too much – and if your cherries sink you have the choice of deciding when to eat the cherry filled bits – will you leave them until last!
Cherry Cake With Almond FlourMore Cake Recipes
Cherry Cake Recipe
- 200g / 7oz cherries, chopped into thirds or quarters
- 175g / 6oz sugar
- 175g / 6oz butter, softened
- 3 large eggs, beaten
- 175g / 6oz self raising flour
- 75g / 2.5oz almond flour
- 1 tablespoon milk
- Preheat the oven to 170 degrees C
- Grease a round deep 8″/18cm cake tin
- In a separate bowl, coat the cherries in 2 tablespoons of the flour
- In a large bowl cream together the butter and sugar
- Beat in the eggs one at a time
- Stir in the flour and ground almonds and milk
- Mix until thoroughly combined to a soft mixture
- Gently stir in most of the cherries
- Put into the greased tin
- Push in the few remaining cherry pieces into the top of the mix evenly over the cake
- Bake in the oven for 40-50 minutes
- Check to see if done by placing a sharp knife in the middle. If it comes out clean, it is done, otherwise give it a few minutes and try again
- Allow to cool in the tin for a few minutes before transferring to a wire rack to cool