Cherry cake is a traditional British cake. The cake consists of glacé cherries evenly suspended within a Madeira sponge. Glacé cherries are used because the moisture within fresh cherries causes them to sink to the bottom of any cake, ruining the cake’s form.
INGREDIENTS
- 250 g / 9 oz Glace cherries, quartered
- 85 g / 3 oz Ground almonds
- 200 g / 7 oz Plain flour
- 1 tsp Baking powder
- 200 g / 7 oz Unsalted butter, plus extra for greasing
- 200 g / 7 oz Caster sugar
- 3 large Eggs
- Finely grated rind and juice of 1 lemon
- 6 Sugar cubes, crushed
INSTRUCTION
Preheat the oven to 180’C / 350’F / Gas Mark 4. Grease a 20-cm / 8-inch round cake tin and line the base and sides with non-stick baking powder.
Stir together the cherries, ground almonds and 1 tablespoon of the flour. Sift the remaining flour into a separate bowl with the baking powder.
Cream together the butter and sugar until light in colour and fluffy texture. Gradually add the eggs, beating hard with each addition, until evenly mixed.
Add the flour mixture and fold light and evenly into the creamed mixture with a metal spoon. Add the cherry mixture, and fold in evenly. Finally fold in the lemon rind and juice.
Spoon the mixture into the prepared cake tin and sprinkle with the crushed sugar cubes. Bake in the preheated oven for 1-1 1/4 hours, or until risen, golden brown and the cake is just beginning to shrink away from the sides of the tin.
Cool in the tin for about 15 minutes,then turn out to finish cooling on a wire rack.
Making & Baking 