Delia Smith Cherry Cake Recipe makes a moist buttery cake with glacé cherries and almond flavour. The cherries stay spread through the sponge, and the top develops a thin sugary crust as it bakes. The finished cake has a soft crumb and plenty of cherry flavour, making it a good choice for serving with tea.
Ingredients
- 225 g butter, softened
- 225 g caster sugar
- 4 large eggs
- 225 g plain flour
- ½ teaspoon baking powder
- 250 g glacé cherries
- 110 g ground almonds
- 1 drop almond essence
- 2 drops vanilla essence
- 1 tablespoon full-fat milk
- 2 tablespoons Demerara sugar
How to Make Delia Smith Cherry Cake
Step 1
Heat the oven to 160°C. Grease an 8-inch round cake tin and line the base with baking paper.
Cut the glacé cherries into quarters. Rinse them briefly if they are very sticky, then dry them well with kitchen paper. Put the cherries in a bowl with the ground almonds and mix them together.
Beat the softened butter and caster sugar until pale and creamy.
Step 2
Add the beaten eggs a little at a time, mixing well after each addition. Add the almond essence and vanilla essence.
Sift the flour and baking powder into the bowl. Fold them into the butter mixture without overmixing. Add the milk and stir until the batter is smooth.
Fold in the cherries and ground almonds. Make sure the fruit is spread evenly through the batter.
Step 3
Spoon the batter into the prepared tin and level the surface. Sprinkle the Demerara sugar over the top.
Bake for 45–60 minutes. Check the cake after 45 minutes. Insert a skewer into the centre; it should come out clean when the cake is ready.
If the top becomes too dark before the centre is cooked, cover it loosely with foil and continue baking.
Leave the cake in the tin for about 20 minutes. Turn it out onto a wire rack and let it cool completely before cutting.
What to Serve With Delia Smith Cherry Cake
Cherry cake is easy to serve because it does not need a topping. Cut it into thick slices and serve with tea or coffee.
For dessert, add a spoonful of clotted cream, whipped cream, or vanilla ice cream. Warm slices can also be served with custard.
Delia Smith Cherry Cake Nutrition Information
Approximate nutrition per slice, based on 10 servings:
- Calories: 380 kcal
- Protein: 7 g
- Carbohydrates: 47 g
- Fat: 19 g
- Saturated Fat: 9 g
- Sugar: 29 g
- Fibre: 2 g
These figures are estimates and can change with the ingredients and portion size.
FAQs
Why should I dry the glacé cherries?
Wet cherries add extra moisture to the batter and can sink during baking. Drying them first gives the flour and ground almonds a better chance of keeping the fruit in place.
Can I use whole glacé cherries?
Yes, but quartered cherries give you more fruit in each slice. Large whole cherries can also make the cake harder to cut neatly.
Why is ground almond used in the cake?
Ground almonds add moisture and give the crumb a softer texture. They also complement the flavour of the glacé cherries.
What should I do if the cake browns too quickly?
Place a loose sheet of foil over the top once it has reached the colour you want. Keep baking until the centre is cooked.
How do I know when the cake is ready?
Push a wooden skewer into the centre. If it comes out clean or with a few crumbs attached, the cake is done. A wet streak of batter means it needs more time.
How should I store cherry cake?
Cool the cake completely, then place it in an airtight container. Keep it at room temperature and eat within a few days.
Can I freeze cherry cake?
Yes. Wrap the whole cake or individual slices tightly and freeze. Defrost at room temperature before serving.