Fresh Cherry Cake – a fabulous fresh cherry cake that makes good use of the cherry season. This is such an easy recipe with very few ingredients
The Perfect Summer Cake for Picnics and Afternoon Tea
A cheery cherry cake that will delight all who eat it whilst the cherry season is in full swing. You can substitute glacé cherries if you cannot source fresh cherries and also add a drop of almond essence to the cake batter for a wonderful taste combination.
Perfect for picnics and afternoon tea, as well as elevenses and for the office snack box.
Fresh cherries, which are one of my favourite fruits and right in season now. And, with an eye on the budget, as always, try to buy cherries towards the end of the day at you local market.
They will usually be cheaper, or you’ll get more for your pound or kilo price.
This cake can be served as a dessert cake, gently warmed with cream or custard, as well as being an ideal lunch box or picnic treat.
Ingredients needed for my Fresh Cherry Cake Recipe
- 225g butter, softened
- 225g caster sugar
- 4 eggs, beaten
- 225g self-raising flour
- 350g fresh cherries, pitted
- Icing sugar
- Note – as the cherries are fresh, they may sink to the bottom of the cake, but it still tastes amazing and it’s quite pretty to see the cherries in a layer at the bottom.
More Cherry Recipes
- Old-Fashioned Cherry Pie Recipe
- Buttermilk and Mixed Fruit Scones with Sour Cherry Jam
- Victoria Scones for a Jubilee Tea
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Recipe for Fresh Cherry Cake
Fresh Cherry Cake
A cheery cherry cake that will delight all who eat it whilst the cherry season is in full swing. You can substitute glacé cherries if you cannot source fresh cherries and also add a drop of almond essence to the cake batter for a wonderful taste combination. Perfect for picnics and afternoon tea.
Ingredients
- 225g butter, softened
- 225g caster sugar
- 4 eggs, beaten
- 225g self-raising flour
- 350g fresh cherries, pitted
- Icing sugar
Instructions
1. Pre-heat oven to 180C/350F/Gas mark 4 and grease and/or line a 2lb (1kilo) loaf tin.
2. Beat the butter and sugar together until light and fluffy and then add the beaten eggs and a little flour bit by bit, gently folding them in after each addition.
3. Make sure the cherries are dry and not wet, and then fold them into the cake mixture.
4. Spoon the cake mixture into the prepared loaf tin and bake for 1 hour, or until the cake is well risen and when a skewer is inserted into the middle of the cake, it comes out clean.
5. Leave to cool the cake in the tin for a few minutes, and then turn the cake out of the tin and cool on a wire rack. Sprinkle the icing sugar over the top and cut into slices to serve. (Can be served warm with cream too).
Notes
Note – as the cherries are fresh, they may sink to the bottom of the cake, but it still tastes amazing and it’s quite pretty to see the cherries in a layer at the bottom.
Maureen Irvine says
I love using fresh cherries, my recipe is so similar to yours except my cherries go on top of the cake and I add a sprinkle of crumble mix.
Karen Burns-Booth says
I have a cherry crumble cake like that too Maureen 🙂 such a lovely recipe too – Karen
Lisa says
Hi Karen,
This is a beautiful cake and use of cherries! Everyone loves this both at breakfast and as a mid afternoon nosh. Your recipes are spot on every time. Love the marzipan stuffed Stollen from Nov 2012. I made several of your recipes from the Jubilee collection. Crumpets are now a regular request.
Your notes on the origin of recipes, and scenic descriptions make them more enticing to prepare.
Thanks for a beautifully posted blog of beautiful tasty morsels!
Love when your newsletter shows up in my mail.
Lisa
The not so techie sourdough and other goods of the pepperedloafbaker
Karen Burns-Booth says
Awww Lisa, thank you so much for your kind and positive feedback here! 🙂 Your comments have made my day, thanks again, Karen
Sherry says
yum! i love cherries.
Karen Burns-Booth says
Me too!