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Cherry Almond Loaf Cake

by . Featured in HOW TO BE A DOMESTIC GODDESS
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Introduction

I have a nostalgic fondness for this yellow slab punctuated by waxy halves of scarlet cherries - the cake we called station cake at home - but this is best with those dark and glossy natural-coloured glace cherries.

I have a nostalgic fondness for this yellow slab punctuated by waxy halves of scarlet cherries - the cake we called station cake at home - but this is best with those dark and glossy natural-coloured glace cherries.

Cherry Almond Loaf Cake
Photo by Petrina Tinslay

Ingredients

Makes: 8-10 slices

Metric Cups
  • 200 grams natural-coloured glace cherries
  • 250 grams self-raising flour
  • 225 grams butter (softened)
  • 175 grams caster sugar
  • 3 large eggs (beaten)
  • 2 - 3 drops almond essence
  • 100 grams ground almonds
  • 6 tablespoons milk
  • 1½ cups natural-coloured candied cherries
  • 1⅔ cups self-raising flour
  • 2 sticks butter (softened)
  • ¾ cup superfine sugar
  • 3 large eggs (beaten)
  • 2 - 3 drops almond essence
  • 1 cup almond meal
  • ⅓ cup milk

Method

  1. Preheat the oven to 170ºC/gas mark 3/325ºF. Halve the cherries, wash them in a colander under cold water, then pat them dry, toss them in some flour and shake well to get rid of excess.
  2. Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs and almond essence, then gently fold in the flour and ground almonds. Fold in the cherries and then the milk and spoon the thick mixture into a lined and buttered loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches) and bake for ¾-1 hour, or until a cake-tester comes out clean.
  3. As with all of these sorts of cakes, leave in the tin on a wire rack until completely cooled.
  1. Preheat the oven to 170ºC/gas mark 3/325ºF. Halve the cherries, wash them in a colander under cold water, then pat them dry, toss them in some flour and shake well to get rid of excess.
  2. Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs and almond essence, then gently fold in the flour and almond meal. Fold in the cherries and then the milk and spoon the thick mixture into a lined and buttered loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches) and bake for ¾-1 hour, or until a cake-tester comes out clean.
  3. As with all of these sorts of cakes, leave in the tin on a wire rack until completely cooled.

Tell us what you think

What 18 Others have said

  • I'm very pleased with the way this cake turned out. Having read other reviews I set my fan oven to 150. I checked it after 45 mins but the top felt a little too bouncy even though the skewer came out clean. I gave it another 15 mins and it was fine. I will definitely make this again.

    Posted by Catomania on 19th July 2016
  • This cake is so moist and rich and flavour is great will be making again. Everyone just loved it.

    Posted by Khussey62 on 16th December 2015
  • I made this today its still in the oven I forgot to add the milk oops.. I'm hoping it wont matter too much!

    Posted by Cazzy7 on 12th September 2015
  • For those of us who bake for nut-allergic people, substituting ground rice for the grounds almonds works well.

    Posted by LucyPauline on 13th July 2015
  • Still cooking - definitely going to need 1 hour 10 minutes. Put a loose piece of foil over the top to stop it burning.

    Posted by Jane71 on 19th May 2015
  • First timer at this recipe. I have a fan oven so I preheated the oven to 160°C, and after 45 minutes the top of the loaf cake was browning quite a bit. I brought it out, covered it with tin foil and turned the oven to 150°C. It took exactly 80 minutes to cook.The next time I make this loaf cake I will preheat the oven to 150°C and cook it at that temperature. I didn't taste it as it was made for a relative who loves cherry cakes, but she phoned me to praise me on it's moistness. So I definitely have to try this again, only get to taste for myself. Overall,a nice easy recipe.

    Posted by crumby74 on 28th April 2015
  • I have tried to make this cake twice, using different ovens and following the recipe exactly; but both times it has been disastrous! There seems to be too much liquid and I can't get it to cook, even after an hour and a quarter it was extremely soggy in the middle, but crisp on the outside. Apart from a slice at each end, it was inedible. I'd really like to make this successfully and wonder if you can give me an idea about what I am doing wrong - or is there an error in the recipe?

    Posted by cmhunter on 5th August 2011
  • Just tried this wonderful recipe, its crispy outside and moist inside. i cooked it for an hour, would say another 5 minutes would be better. i put less butter and sugar and only had 60g ground almond left, but its still delicious :) next time will bake it with less cherries. enjoy baking

    Posted by Bella Cucina on 30th January 2015
  • Gorgeous, moist cake and perfect with a cuppa. I didn't have any almond extract so left it out, and it was still yummy.

    Posted by meltembk on 11th November 2014
  • OMG! This cake is so lovely & you must make it! I made it exactly as the recipe states & it is just delicious. Such a lovely light texture. I have also added a drizzle of glace icing to the top, some toasted almonds & a few more cherries for good measure! YUMMO!!

    Posted by Kully on 7th September 2014
  • This is indeed a wonderfully easy cake to make but like others I found it needed a bit longer in the oven i.e. an hour and a quarter rather than the recommended hour.

    Posted by Nicola93 on 4th February 2014
  • I've baked this wonderful cake twice now and it's absolutely divine. I put a teaspoon of almond essence in the second time because I love the flavour. Other than that I wouldn't change a thing. Just gorgeous!

    Posted by AlisonSarah on 31st July 2013
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