Old-fashioned Cherry Cake

Old-fashioned Cherry Cake

Ready in 45 minutes
3 review(s) averaging 4. 67% would make again

Top-ranked recipe named "Old-fashioned Cherry Cake"

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Cherry cake has always been a firm family favourite. However, sometimes without there being any possible explanation, those unobliging cherries refuse to stay suspended in the cake and, sadly, end up in a heap at the bottom! The answer is to use the right recipe!


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8 oz butter; at room temperature
8 oz caster sugar
4 large eggs; lightly beaten
8 oz plain flour
½ teaspoon baking powder
9 oz glacé cherries; quartered
4 oz ground almonds
a few drops almond essence
2 level tablespoons demerara sugar
1 tablespoon milk
1 round cake tin, 8"x4" (20cm x 10cm); base and sides lined with greaseproof paper and greased

Original recipe makes 10 Servings



Pre-heat the oven to gas mark 4, 350°F (180°C).

Cream the butter and sugar together until light, pale and fluffy. Now gradually beat in the whisked egg a little at a time. Then sift the flour and baking powder together, and carefully fold this into the creamed mixture using a metal spoon. Toss the quartered cherries in together with the ground almonds, and carefully fold these into the cake, adding one or two drops of almond essence and the milk. Now spoon the cake mix into the prepared tin, level off the top with the back of a spoon, then sprinkle with the demerara sugar.

Bake the cake in the centre of the oven for 1 hour, cover with foil and continue cooking for a further 30 minutes, or until the cake has shrunk away from the side of the tin and the centre is springy to touch. Cool the cake in the tin for 15 minutes before turning it out on to a wire rack to cool. Store in a tin.


Added on Award Medal
Verified by twojocks

Photograph by Myles New.

Calories Per Serving: 535 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Can you make this recipe only as cupcake?
memmlive42 2 months ago
Hi memmlive42, this recipe can be made into a cake (the original recipe) or cupcakes. For cupcakes, bake for about 18 to 20 minutes then check for doneness... the cupcakes will have shrunk away from the sides of the tin and the center will be springy to touch. - Elizabeth Schneider 2 months ago

farrow101 2 years ago

Very simple and tasty. A crowd pleaser for sure.
Skeeter77 3 years ago

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