Cherries are one of the best parts of summer, and this cake is the perfect way to enjoy them. This Super Easy Cheery Cherry Cake is so quick and easy to make, and it’s always a hit with kids and adults alike. Plus, it’s just as delicious served warm or cold. So whether you’re looking for a last-minute dessert or planning ahead for a picnic or potluck, this cake is sure to please. And did I mention that it’s absolutely gorgeous? The bright red cherries contrast beautifully with the fluffy Madeira cake. So if you’re looking for an impressive yet easy dessert, look no further than this Super Easy Cheery Cherry Cake.
How To Prepare Cherries For A Cherry Cake
To prepare your cherries for the cake you will need to rinse them under hot water and drain and dry them on a kitchen towel. Chop in half and place in a bowl. Sieve some flour, about 1 tablespoon over them and mix until covered. This will prevent the cherries from sinking to the bottom of the cake whilst baking. ‘;
How To Make Glace Cherry Cake Recipe
This recipe is made with the all-in-one method, that’s why making this cake is super easy and quick. Ideal if you’ve got last-minute visitors coming around! Put all the ingredients apart from the cherries in a bowl and mix thoroughly in your electric mixer then speed up for about a minute until it’s nice and creamy. Fold in the cherries and add the mixture to your prepared tin and spread evenly and bake for about 60 minutes at 150 degrees fan oven.
Can You Freeze Cherry Cake?
Yes, it freezes quite well. Cover well and freeze for a month.
How Long Can I Store This Sponge Cake?
You can store this cake for up to 6 days in an airtight container.
Other Cherry Cake Recipes
If you love cherries you may like my How To Make The Perfect Dairy Free Black Forest Gateau. It’s a favourite in our house!
Super Easy Cheery Cherry Cake
- 200 g Glace Cherries
- 200 g Self-Raising Flour
- 175 g Unsalted Butter (Softened)
- 175 g Caster Sugar
- 3 Eggs
- 50 g Ground Almonds
- Halve the cherries and rinse under hot water to remove sticky coating. Dry with kitchen paper. Toss them in a tablespoon of flour until all coated.
- Pre-heat oven to 170°c (150°c Fan ), 325°F, Gas 3. Grease and line your tin with baking paper.
- Sift the flour and baking powder and leave in bowl until needed.
- Cream the butter in your mixer until it is nice and creamy. Gradually beat in the sugar for 2 minutes until light and fluffy. Gradually add the beaten eggs.
- Fold in the ground almonds then mix in the flour. Fold in the cherries until evenly distributed.
- Pour the mixture into the tin and spread evenly. Bake for about 60-70 minutes until golden brown and firm to touch. Set the tin on a wire rack and leave until completely cold. Carefully take out of tin and peel off the lining paper.