Super Easy Cheery Cherry Cake

Rachel

Delicious ruby red cheery cherries in every mouthful

5 from 4 votes

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Prep Time 25

Cook Time 1

Total Time 1 25

Course Afternoon Tea, Dessert

Cuisine British

Servings

Calories 312 kcal

Equipment

1 20.5cm Loose Base Round Tin

Ingredients

200 g Glace Cherries
200 g Self-Raising Flour
175 g Unsalted Butter (Softened)
175 g Caster Sugar
3 Eggs
50 g Ground Almonds

Instructions

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.

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Nutrition

Calories: 312kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 72mgSodium: 18mgPotassium: 36mgFiber: 1gSugar: 23gVitamin A: 424IUCalcium: 21mgIron: 1mg

Keyword easy cherry cake

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