Cherry and Almond Cake – an English teatime classic!
This Cherry and Almond Cake fills me with nostalgia! It is a homemade version of the shop-bought cake that I remember from my childhood and which made a regular appearance at teatime. Even if you don’t have similar memories, there is something particularly traditional about this cake. It is the kind of cake that you would expect to be served on a China plate by your grandmother in front of an open fire with a nice cup of Earl Grey tea.
I love the glossy red glace cherries which look beautiful and give the cake nuggets of juicy sweetness. They may be a bit retro but it’s that kind of cake. I try and use the natural dark red glace cherries rather than the bright red dyed ones.
The combination of cherry and almond flavours is a classic. Almond and cherry trees are both members of the Prunus family and have a strong flavour affinity. Other members of the Prunus family include plums, peaches and nectarines and all these fruit combine well with almonds. In fact, almond extract is often made from the stones of these fruit because they have a stronger almond taste than actual almonds!
This Cherry and Almond Cake is one of many loaf cake recipes that I cook regularly. They are so quick and easy to make and you can get really creative with the flavours! On other pages of this blog you can find recipes for Salted Caramel Latte Cake, Lemon Drizzle, Blood Orange, Lime and Coconut, Rum and Banana and Ginger and Pear.Print
Cherry and Almond Cake
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf cake 1x
- Category: Cake
- Method: Baking
- Cuisine: English
This Cherry and Almond Cake is an English classic. Juicy glace cherries and ground almonds are the perfect teatime flavour combination.
- 200 g glace cherries
- 250 g self-raising flour
- 225 g salted butter
- 175 g golden caster sugar
- 3 eggs
- 100 g ground almonds
- 6 tablespoons milk
- Set your oven to 180 degrees centigrade or Gas Mark 4.
- Grease a 450 g loaf tin and line the bottom with baking parchment. Alternatively, use a paper loaf tin liner.
- Wash the cherries to remove the stickiness and then cut each one in half. Dry with some kitchen roll.
- Cream the butter with the sugar in a large bowl. (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier.)
- Gradually add the eggs to the butter and sugar mixture. If it looks as if it is going to curdle, add some of the self-raising flour.
- Once the eggs have been incorporated add the rest of the self-raising flour and the ground almonds.
- Add the milk to the mixture. Then add the cherries.
- Spoon the cake mixture into your prepared loaf tin.
- Put the tin in the oven and bake the cake for 1 hour. It is done when it is golden and springy to the touch.
- Remove the cake from the oven and allow to cool in the tin.
- When the cake is cool, remove it from the tin.
Keywords: cherry, almond, cake, recipe, homemade
This recipe is linked to Bake Of The Week hosted by Casa Costello and Mummy Mishaps
One thought on “Cherry and Almond Cake”
mmmm I love cherry and almond flavours in a cake , they work so well together. I am also impressed that your cherries did not sink to the bottom of each slice! thank you for sharing with #Bakeoftheweek x