Cherry Cake

Cherry Cake

A delicious slice of nostalgia.


For the cake:
  • 225g self raising flour (1 1/2 cups + 2 TBS)
  • 100g ground almonds (1 1/4 cups)
  • the finely grated zest of one unwaxed lemon
  • 275g glace cherries, preferably undyed or a mix (scant 3 cups)
  • 225g butter, softened (1 cup)
  • 225g granulated sugar (1 cup plus 2 TBS)
  • 3 laarge free-range eggs
  • a few drops of almond extract
  • 2 TBS milk
For the glaze and decoration:
  • 65g icing sugar, sifted (1/2 cup)
  • milk to thin
  • a handful of toasted flaked almonds


  1. Preheat oven to 180*C/350*F/gas mark 4.  Lighty butter a 9 X 5 X 3 inch loaf tin.  Line with baking paper. Set aside.
  2. Rinse the glace cherries in hot water to remove all of the syrup and sugar.  Dry well and then cut in half.  Set aside.
  3. Sift the flour into a bowl. Whisk in the lemon zest and almonds.  Stir in the halved cherries.
  4. Cream the butter and sugar together until light and fluffy.  Beat in the eggs one at at time.  Stir in the almond extract.  Fold in the flour mixture and milk, making sure the cherries are well dispersed.
  5. Spoon the batter into the prepared loaf tin.  Smooth the top.  Bake in the preheated oven for 55 to 60 minutes. Check at about 45 minutes and if you think it is getting too dark, cover loosely with a double sheet of aluminium foil.  It is done when a toothpick inserted in the centre comes out clean. (Today mine took about 15 minutes extra.) Leave cake in the tin to cool completely.
  6. Tip out onto a wire rack. Whisk together the icing sugar, a few drops of almond extract and just enough milk to give you a thick drizzle.  Flick over the cake and scatter with toasted almonds.  Cut into thick slices to serve.

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