Cherry Cake
This delightful cherry and almond bundt cake recipe is a perfect harmony of sweet and tangy flavors. With bursts of juicy cherries and a hint of nuttiness from the almonds, this cake is moist, tender, and sure to impress your taste buds. Drizzled with a zesty lemon icing, it's a beautiful treat that's as lovely to look at as it is to eat.
— Constant Cookbook
Ingredients
- 200g/7oz glacé cherries
- 225g/8oz self-raising flour
- 175g/6oz softened butter
- 175g/6oz caster sugar
- 1 lemon
- 50g/1¾oz ground almonds
- 3 large free-range eggs
- 175g/6oz icing sugar
- 1 lemon
- 15g/½oz flaked almonds
- 5 glacé cherries
Instructions
- Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
- Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
- Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.
- Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
- For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 10-12
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