Classic Cherry Cake

I’ve had this recipe from my mum since I was kid. I’m not entirely sure where she got it from but it isn’t rocket science, however the real trick is getting the cherries not to sink! The best way to do this is to make sure the cake mixture isn’t too thin and even cut some of the cherries up to make them lighter. 

Cherry Cake


225g Butter

225g Icing sugar

4 eggs beaten

225g Plain flour

½ tbsp baking powder

250g cherries quartered

110g ground almonds

Splash almond essence

2 tbs brown sugar


  1. Preheat oven to 180 degrees
  2. Cream butter; eggs and sugar together until fluffy
  3. Sift flour and baking powder together and fold in
  4. Add the cherries; almond essence and almonds and mix lightly
  5. Add to a greased baking tin
  6. Sprinkle the sugar over the top and then cover the tin with foil as the cake burns quickly
  7. Bake for 30 mins at 180 degrees

Update: 12th June 2017

I did a variation of this at the weekend and used a jar of gin soaked berries and made them into cupcake forms. You can still taste the gin when cooked!! Also remember to sprinkle brown sugar on the top to get a nice crunch and sweet finish.

My simple cake tin if you’d like it:

<a target=”_blank” href=””>KitchenCraft MasterClass Non Stick Quick-Release Springform Cake Tin with Loose Base, 20 cm (8 Inch)</a><img src=”//″ width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />

Cupcake tin:

<a target=”_blank” href=””>Prestige Inspire Steel 12 Cup Non-Stick Muffin Tin – Black</a><img src=”//″ width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />

Pretty tin to store it in

One thought on “Classic Cherry Cake

  1. Lizzie dripping says:

    Hi, my mum used this same recipe, and to avoid sinking cherries I remember her washing the cherries and leaving them to dry off on kitchen paper. This got the sugary syrup off the outside, and she never had a problem with hers sinking!


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