Mary Berry’s Cherry Cake
Notes
- For a 10” Bundt, use 1.67x recipe quantity.
- Watch baking time very carefully.
Yield
One 9” Bundt.
Ingredients
Cake
- 200g/7oz glacé cherries
- 225g/8oz self-raising flour
- 175g/6oz softened butter, plus extra for greasing
- 175g/6oz caster sugar
- 1 lemon, finely grated zest only
- 50g/1¾oz ground almonds
- 3 large free-range eggs
Icing
- 175g/6oz icing sugar
- 1 lemon, juice only
- 15g/½oz flaked almonds, toasted
- 5 glacé cherries, quartered
Steps
Cake
- Preheat the oven to 350F/180C/Gas 4 (or 160C Fan). 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.
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.