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Cherry and almond cake

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cherry almond cake
  • Makes: 12

  • Prep time:

  • Cooking time:

    (might need an extra 15 mins cooking)
  • Total time:

    (plus 30 mins cooling)
  • Skill level: Bit of effort

  • Costs: Cheap as chips


Woman's Weekly recipe 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

Nutritional information

Each portion contains:

  • Calories453
  • Fat28.0g

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

That's goodtoknow

cartoon image of chef

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.


  1. 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.
  2. 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.
  3. Sift the remaining flour and baking powder over the mixture and fold it in, then fold in the cherries, ground almonds and milk.
  4. 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.
  5. 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.
  6. Dust the top of cake with icing sugar just before serving and then cut into 12 slices.

Average rating

  • 2
(62 ratings)

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Your comments


I never understand why other people have problems with cherries sinking to the bottom. I never wash or flour mine, they never, ever sink to the bottom. I store mine in a very cool place, may be that makes a difference. This is a good sturdy recipe.


Great recipe. The cake is moist and full of flavour. Highly recommend it.

Sandi S.

Have looked for this recipe for years. Grandma used to make it for family gatherings, but lost her copy years ago. This is it. Tastes wonderful, and yes, always coat fruit with flour to keep it from sinking.


Before adding the cherries I rinsed them in hot water to remove the sticky syrup coating and gave them a light dusting of flour and they did not sink to the bottom. I found this recipe to to be moist, it is a heavy cake but quite delicious. Made for a group of friends and everyone enjoyed it.


Not a light and moist cake! I made this and it's quite heavy, all the cherries sunk to the bottom - is this normal? It definetely needs a cuppa with it as recipe suggests. Tastes fine though!

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