Cherry and almond cake recipe

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makes: 12
Skill: medium
Cost: cheap
Prep: 10 min
Cooking: 1 hr 15 min
(might need an extra 15 mins cooking)

Nutrition per portion

Calories 453 kCal 23%
Fat 28g 40%
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  • This traditional English cake goes well with a cuppa any time of the day. And you can freeze your cherry and almond cake for up to a month.


    • 250g (8oz) butter, softened
    • 250g (8oz) caster sugar
    • 4 medium eggs
    • 250g (8oz) plain flour
    • A few drops of almond extract
    • 1 level tsp baking powder
    • 200g carton glacé cherries, halved
    • 125g (4oz) ground almonds
    • 4tbsp milk
    • 50g (1¾oz) flaked almonds
    • Icing sugar, for dusting
    • 20cm (8in) round cake tin, lined with baking parchment


    • Set the oven to 160ºC (320F / gas mark 3). Place an oven shelf just below the centre of the oven, so that the cake will sit in the middle.

    • Beat together the butter and sugar until the mixture is light and fluffy. Then beat in the eggs, one at a time, along with a spoonful of flour with each egg and beat in the almond extract.

    • Sift the remaining flour and baking powder over the mixture and fold it in, then fold in the cherries, ground almonds and milk.

    • Spoon the mixture into the lined cake tin and level the surface. Sprinkle over the flaked almonds. Bake the cake in the centre of the oven for 1¼ -1½ hrs or until the cake has risen and is just firm to the touch in the centre.

    • Remove the cake from the oven and leave it to cool in the tin for at least 30 mins. When cool transfer it to a wire rack to cool completely.

    • Dust the top of cake with icing sugar just before serving and then cut into 12 slices.

    Top tip for making Cherry and almond cake

    Wrap the cold cake in a freezer bag and freeze for up to 1 month. Allow to defrost for a few hours before dusting over the icing sugar to serve.

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