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Delia Smith Cherry Cake Recipe
This classic British cherry cake is a soft, buttery loaf dotted with sweet glacé cherries and a subtle almond note. The crumb is tender and fine, with a light golden crust and a pretty slice that holds together beautifully. It is an easy, dependable bake that suits beginners, as long as you take a minute to dry and flour the cherries. Total time is about 1 hour 35 minutes, plus cooling.
Ingredients
For the cake
- 200g glacé cherries
- 1 tbsp plain flour (to coat the cherries)
- 175g unsalted butter, softened
- 175g caster sugar
- 3 large eggs, at room temperature
- 225g self-raising flour
- 1 tsp baking powder
- 50g ground almonds
- Pinch of fine salt
- 1/2 tsp almond extract
- Finely grated zest of 1 lemon (optional, but lovely)
- 2 tbsp milk
To finish (optional)
- 2 tbsp flaked almonds (sprinkle over before baking)
- Icing sugar, for dusting once cool
How to Make Cherry Cake
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 900g (2 lb) loaf tin, leaving a little paper overhang so it is easy to lift out later.
- Prep the cherries: Tip the glacé cherries into a sieve and rinse briefly to remove excess syrup. Pat them very dry with kitchen paper, then toss with 1 tablespoon of flour. This helps stop them sinking and prevents sticky pockets in the crumb.
- Cream butter and sugar: In a large bowl, beat the softened butter and caster sugar until pale, fluffy, and noticeably lighter in texture. This takes 2 to 3 minutes with an electric mixer.
- Add the eggs: Beat in the eggs one at a time. If the mixture starts to look grainy, add a spoonful of the measured flour and continue mixing. Scrape down the bowl so everything blends evenly.
- Fold in dry ingredients: Add the self-raising flour, baking powder, ground almonds, and salt. Fold gently until you no longer see dry flour. Keep it light-handed so the cake stays tender.
- Flavour and loosen: Stir in the almond extract, lemon zest (if using), and milk. The batter should drop off a spoon with a gentle shake. If it feels very stiff, add an extra teaspoon of milk.
- Add cherries and bake: Fold in the floured cherries gently, then spoon the batter into the tin and level the top. Sprinkle with flaked almonds if you like. Bake for 55 to 70 minutes, until a skewer in the centre comes out clean. If the top is browning too quickly, loosely cover with foil for the final 15 minutes.
- Cool properly: Leave the cake in the tin for 10 minutes, then lift out and cool completely on a wire rack. Slice once fully cool for the neatest pieces.
Tips
How do I stop the cherries from sinking?
Rinse, dry, and flour them. The drying is the most important part. If they go into the batter damp or syrupy, they slip down as the cake rises.
Why is my cherry cake dry?
The usual culprits are overbaking or measuring flour too generously. Start checking at 55 minutes, and use a light hand when folding. Also make sure your oven temperature is accurate, as a hot oven dries the crumb quickly.
How do I avoid a cracked top?
A loaf cake often cracks naturally, but a very deep crack can mean the oven is running hot or the tin is too small. Bake on the middle shelf and consider lowering the temperature by 10°C if your oven tends to brown quickly.
Can I make it more almondy without changing the texture?
Yes. Keep the almond extract at 1/2 teaspoon (it is powerful), and add lemon zest for freshness. You can also finish with flaked almonds for extra aroma and a gentle crunch.
Serving Suggestions
- Slice thickly and serve with a cup of tea or coffee.
- Spread with a thin layer of butter for a very traditional treat.
- Add fresh berries on the side for a lighter dessert plate.
- Serve with softly whipped cream for an easy pudding.
Storage
Room temperature
Keep the cooled cake in an airtight tin or container for up to 4 days. If your kitchen is warm, store it in the coolest cupboard and keep it well sealed.
Refrigerator
Refrigeration can dry cakes slightly, but it works if your home is very warm. Wrap the cake well and refrigerate for up to 6 days. Bring slices to room temperature before serving for the best texture.
Freezing
Freeze the whole loaf or individual slices. Wrap tightly in cling film, then add a layer of foil or place in a freezer bag. Freeze for up to 3 months. Defrost at room temperature (still wrapped) so condensation forms on the wrapping, not the cake.
Nutrition
- Calories: 280 kcal
- Carbohydrates: 38 g
- Protein: 5 g
- Fat: 12 g
- Saturated fat: 6 g
- Sodium: 170 mg
Disclaimer: Nutrition values are estimates and vary depending on ingredients and portion size.
FAQs
Can I use fresh or frozen cherries instead of glacé cherries?
You can, but the cake will be softer and slightly more delicate because fresh cherries release juice. If using fresh or frozen, pit them, pat very dry, toss in a little flour, and expect the bake time to increase by 5 to 10 minutes.
What loaf tin size should I use for this cherry cake?
A 900g (2 lb) loaf tin is ideal (roughly 23 x 13cm). If your tin is smaller, the batter may overflow, so fill only about two-thirds full and bake any extra batter in a muffin cup.
Can I make this cake without ground almonds?
Yes. Replace the ground almonds with an equal weight of self-raising flour (50g). You will lose a little of the tender, almond-rich crumb, but the cake will still bake well.
Why did my cake sink in the middle?
Most often it is underbaked or the oven door was opened early. Bake until a skewer comes out clean, and avoid opening the door before the 50-minute mark. Also check your baking powder is in date.
Can I freeze cherry cake slices for lunches?
Absolutely. Freeze slices individually, wrapped well, then defrost at room temperature. They are great popped into a lunchbox once thawed.
Classic British Cherry Cake (Delia-Inspired)
Course: DessertCuisine: BritishDifficulty: EasyServings
12
slicesPrep time
20
minutesCooking time
1
hour5
minutesTotal time
95
minutesCalories
280
kcal1
hour25
minutesA soft, buttery cherry cake loaf with glacé cherries and a gentle almond flavour. Easy to make, beautifully sliceable, and perfect with a cup of tea.
Ingredients
200g glacé cherries
1 tbsp plain flour (to coat cherries)
175g unsalted butter, softened
175g caster sugar
3 large eggs, room temperature
225g self-raising flour
1 tsp baking powder
50g ground almonds
Pinch of fine salt
1/2 tsp almond extract
Finely grated zest of 1 lemon (optional)
2 tbsp milk
2 tbsp flaked almonds or a dusting of icing sugar, to finish (optional)
Directions
- Preheat the oven to 180°C (160°C fan). Grease and line a 900g (2 lb) loaf tin with baking paper.
- Rinse the glacé cherries in a sieve, then pat very dry with kitchen paper. Toss with 1 tbsp flour and set aside.
- Cream the butter and caster sugar until pale and fluffy.
- Beat in the eggs one at a time, adding a spoonful of the flour if the mixture looks like it may curdle.
- Fold in the self-raising flour, baking powder, ground almonds and salt until only just combined.
- Stir in the almond extract, lemon zest (if using), and milk to make a soft dropping consistency.
- Fold in the floured cherries gently. Spoon into the tin, level the top, and sprinkle with flaked almonds if using.
- Bake for 55 to 70 minutes, until golden and a skewer inserted into the centre comes out clean. If it browns too quickly, loosely cover with foil.
- Cool in the tin for 10 minutes, then lift out and cool completely on a wire rack before slicing.
Notes
- Drying the cherries well helps stop them sinking.
- Room temperature butter and eggs give a smoother batter and better rise.
- For neat slices, cool fully before cutting.
- Loaf keeps well and freezes beautifully.
