Rich Cherry Cake
This Rich Cherry Cake recipe is one of our absolute favourite cakes here at Partyanimalonline. It can be used for celebration cakes as well as novelty cakes or simply as a lovely cake with a cup of afternoon tea! It is a rich madeira style cake with ground almonds and glace cherries, firm enough to shape and cut well, but moist and tasty.
This recipe makes a 8″ round or 7″ square deep cake.
- 240g Caster Sugar
- 240g Margarine or Butter
- 4 Large Eggs
- 70g Plain Flour
- 205g Self Raising Flour
- 60g Cornflour
- 60g Ground Almonds
- 325g Glace Cherries
Step 1: Preheat the oven to about 170°c / 325°f/ gas 3. Line a 8″ round (or 7″ square) greased tin with parchment or greaseproof paper. Lightly grease the paper.
Step 2: Sift together the 3 flours in a bowl and set aside. Cream the sugar and butter in a mixer until light and fluffy.
Step 3: Add the eggs slowly. If the rich cherry cake batter begins to curdle (separate and look a little lumpy) add a little of the flour to the mixture. Mix in the ground almonds. The batter should be at a dropping consistency. This when the mix will drop off a spoon when you give it a little shake. If it is too firm a little milk can be added to the mixture. Be careful not to overdo this however as otherwise you may find the cherries do not stay dispersed through the mix but drop to the bottom instead.
Step 4: Cut the cherries roughly in half, wash and dry well. Mix with the flour and then fold into the batter mixture making sure that the cherries are well dispersed.
Step 5: Tip the rich cherry cake mixture into the prepared tin and bake in the centre of the oven for about 1½ hours until risen and golden brown. The cake should not form a peak as it rises but should stay nice and flat. If you find that it is rising too quickly turn down your oven a little. All ovens vary and you may need to adjust temperatures and cooking times to suit your own oven.
Step 6: When cooked place on a wire rack still in the tin until it is just cool enough to pick up without gloves. This will allow time for the cake to firm up before turning out. Do not let it cool completely or it will be difficult to remove from the tin and a thick crust may develop on the outside of the cake from sitting too long in the tin.
Step 7: Leave to cool completely before decorating to suit. This cake is firm enough to cut and shape for novelty cakes.
You can use other glace fruit such as pineapple or ginger in place of the cherries or if you want to make a light fruit cake dried currants, sultanas and raisins can be added. When using dried fruits it is advisable to soak overnight in orange and or lemon juice to plump up the dried fruit and keep the cake moist.