Cherry Cake
Cherry cake always goes down well with friends and family. The centre should be soft while the sugar on the top adds a hint of crispness. Great with a cup of tea or coffee.
  Serves:  12       Print   FavoriteLoading Add to My Favourites
  • 250 g (8 oz) glacé cherries cut into quarters
  • 225 g (8 oz) butter
  • 225 g (8 oz) caster sugar
  • 225 g (8 oz) plain flour
  • 110 g (4 oz) ground almonds
  • 4 eggs
  • 2 tbsp brown sugar
  • 1 tbsp milk
  • 1 tsp baking powder
  • grated rind of a lemon
  1. Cream together the butter and caster sugar.
  2. Beat in the eggs one at a time to achieve a smooth mixture.
  3. Sift in the flour and baking powder and fold them into the mixture using a metal spoon.
  4. Add in the cherries, the ground almonds and the lemon rind. Fold them into the mixture. Mix in the milk.
  5. Grease an 8″ (20 cm) cake tin and line with greaseproof paper. Grease the paper, then pour in the cake mixture and level it out in the tin.
  6. Sprinkle on the brown sugar then bake in an oven at 180°C for 45 minutes.
  7. Remove from the oven and cover the tin with foil. Cook in the oven for a further 30 minutes.
  8. Allow the cake to cool for 15 minutes in the tin then turn out onto a wire rack to cool completely.
Titli's Tips
WARNING: If your cherry pieces are too large they will stay at the bottom of the cake! This is a known “feature” of this cake…

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 372 18%
Calories from Fat 192
Total Fat 21.4g 32%
Saturated Fat 10.5g 52%
Unsaturated Fat 9.3g
Amount Per Serving       % Daily Value
Total Carbohydrate 41.0g 13%
Dietary Fibre 2.1g 8%
Sugars 24.2g
Protein 6.2g 12%
Cholesterol 95.0mgs 31%
Percent Daily Values based on a 2,000 calorie diet.