The Great British Bake Off
and my
Mary Berry Cherry Cake Recipe
The Great British Bake Off and my Mary Berry Cherry Cake Recipe
Last week saw the start of The Great British Bake Off, and along with many thousands of others, I sat transfixed as the start of series five started to unfold. As the twelve contestants started to bake their way through week one of “Cakes”, with a Swiss Roll for their signature bake, a Mary Berry’s Cherry Cake for the technical challenge, and then some perfectly formed miniature cakes for the final show stopper challenge……personalities started to show and tears started to flow. Claire was the first to go, shame as I loved her bubbly personality and I thought she was streets ahead of Iain, who cut his Swiss roll to make it “roll better” only to have the whole thing crack……but that’s the nature of the beast that is The Great British Bake Off.
Mary Berry Cherry Cake Recipe
I am eagerly awaiting the next programme this Wednesday when it’s time for Biscuits, as this “sneak preview” trailer shows! It’ll be interesting to see who crumbles and who manages to stay together after being dunked in a cup of tea…..and I cannot wait to see Enwezor’s Rocket Biscuits……however, I am still in a bit of a trance about Mary Berry’s Cherry Cake, and as soon as the programme was over last week, I decided to enter the technical challenge myself and bake this delectable looking cake for an afternoon treat this week – plus this was my grandmother’s favourite cake. So, did my cherries sink and were my almonds burns and bitter? Was my icing too slack and did I manage to turn out my cake in one piece? No to the cherries sinking and the almonds burning and no to any slack icing too, but a resounding yes for turning out my cake in one piece, it seemed I passed the technical challenge with flying colours……..albeit in my own kitchen that is.
Mary Berry’s Cherry Cake
I had to tinker with St Mary’s recipe, I hope she forgives me, as my savarin mould was a lot smaller than the size that was suggested in the recipe; so, I altered the measurements to fit my tin and hallelujah, it worked like a dream! My icing was a bit thick too, but as it was made with lemon juice in the style of a lemon drizzle cake, I was happy to have more of it than less of it……I DID remember to save some cherries for the decoration, and two slices of this were enjoyed today with a cuppa. The texture was light and crumbly, probably due to the addition of the ground almonds, and the lemon zest added a lovely tang to the cake and offset the sweetness of the cherries.
The Great British Bake Off and my Mary Berry Cherry Cake Recipe
Whereas Mary Berry is a British National Treasure, the cherries were unashamedly French and from Provence in the South of France. I was sent these lovely French Glacé Cherries to use in my baking, and they were an essential part of this cake, with it being a cherry cake of course! It takes about 10 days for a tray of fresh cherries to become glacé cherries. This is achieved using a gentle, unhurried process perfected by French confectioners over the centuries. It is this that gives French Glacé Cherries their unique quality and taste, and they are also naturally red, as no dyes are used to colour them. You can buy French Glacé Cherries in Sainsbury’s, Tesco and Waitrose and these plump little scarlet beauties are truly delicious.
The Great British Bake Off and my Mary Berry Cherry Cake Recipe
My adapted recipe is shared below, but if you want to make a bigger cherry cake, then Mary’s original recipe is here: Cherry Cake. That’s all for today, I will be back with my next Singapore traveller’s tales, as well as a new giveaway and some new kitchen news! This is also my entry into the Euphorium Bakery campaign, where I join in with five other bloggers to enter a cake (or a bake), which will be judged by John Whaite, winner of the GBBO 2012. (The prize is a £299 coffee machine package) Wish me luck. See you soon, Karen 
Disclaimer: I received some French Glacé Cherries to sample and I was not asked to promote them here, but I chose to highlight them as I think they are a quality ingredient.
This delicious cherry cake is my adaptation of Mary Berry's Cherry Cake recipe - I had to reduce the measurements of the cake to fit my smaller savarin mould, as well as adding a little extra lemon zest and juice to the cake and icing. The original recipe was used as the "technical bake" in the first programme of the 5th series in The Great British Bake Off 
Mary Berry Cherry Cake
Serves
12 slices
Prep time
20 minutes
Cook time
40 minutes
Total time
1 hour
Allergy
Egg
Dietary
Vegetarian
Meal type
Dessert, Snack
Misc
Child Friendly, Serve Cold
Occasion
Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region
British
By author
Mary Berry
Ingredients
Cake
Decoration
Note
Directions
Step 1
Pre-heat oven to 180C/350F/Gas mark 4. Spray an 18cms/7" savarin mould or bundt tin with some cake release spray or grease with butter.
Step 2
Cut the cherries for the cake into quarters, rinse them well in warm water and then dry thoroughly before sprinkling some flour over them, toss in the flour to coat them all.
Step 3
Measure the rest of the cake ingredients into a large mixing bowl and beat well for 2 to 3 minutes - I used a hand held mixer - until the ingredients are well blended. Add the cherries and lightly fold them into the cake batter.
Step 4
Spoon the cake batter into the prepared tin or mould and smooth the top with the back of a spoon. Bake for 35 to 40 minutes, or until well risen and golden brown. Test by inserting a skewer into the middle of the cake, it should come out clean if the cake is baked.
Step 5
Leave to cool in the tin for 10 minutes and then turn it out to cool completely on a wire rack.
Step 6
When the cake is cold, make the icing by mixing the icing sugar with the lemon juice to make a thick paste. Place the cake on a serving plate and drizzle the icing over the cake with the back of a spoon. Scatter the toasted almonds over the icing and then arrange the cherries on top.
Print recipe
Cherry Cake
As this cake would be perfect for a picnic, I am entering it into Tea Time Treats for August as the theme is
I host this challenge every other month with the lovely Jane!
The Great British Bake Off and my Mary Berry Cherry Cake Recipe
The Great British Bake Off and my Mary Berry Cherry Cake Recipe
Technical Challenge 2:
Jack Knight says
Karen my darling, my treasure, that looks wonderful, as usual. Cherry cake is an old favourite of mine. A slice of it, a cup of green tea and a place to sit and read a good cookbook makes me a very happy man.
Jack
P.S. How come you aren’t a contestant on the Great British Bake Off my dear?
Karen Burns-Booth says
Thanks so much Jack! I need to fedex some to you next time I make this! Not in GBBO as I didn’t apply! 😉
Rachel Lucas says
Hi Karen! Beautiful post & photos….I don’t use Mary’s recipe, and I find the ring shape a bit strange as I like a goodly wedge! However, yours does look lovely. And I am thrilled that the Bake Off is back! Hope to catch up with you sometime. X
Karen Burns-Booth says
Hi Rachel! Thanks so much for your lovely comments and like you, I normally bake my cherry cake in a rather large cake tin for BIGGER wedges as you say! However, this did look so pretty baked this way and I am y make it this way again for an afternoon tea type of event! Hope to see you soon too! Karen xx
Luca Marchiori says
And look at that! Not a cherry sunk to the bottom. Looks like it would be delicious with a nice cuppa.
Karen Burns-Booth says
Thanks so much Luca! Yes, I was chuffed, NO sunken cherries! A RESULT!
Felicity Kelly says
Wish I was this talentless!! Adore the photography and crockery too x
Karen Burns-Booth says
LOL! Thanks so much Felicity – this was an easy cake to make actually – and it tasted divine!
Bakingaddict says
Mary would be proud! That is one impressive looking cake – good way to showcase the cherries! Can’t wait for this week’s episode.
Karen Burns-Booth says
Thanks so much Ros! I was thrilled with how this cake turned out and we only have HALF of it left just one day later! Oooops!
Dom says
If I’d have been back at the cottage last week I too would have made this straight away. I think it was one of the nicest looking cakes I’d seen. Yours looks perfect of course. But did you give yourself the same time to bake and decorate it?
Karen Burns-Booth says
Thanks Dom! Yes, I set aside an afternoon to make this cake, as it takes several stages to make, bake, cool and decorate! I think the GBBO contestants had 2 hrs maybe? I made mine in about 2 and half hours…..it took a long time to cool before I could add the icing! We loved it and cannot wait to have another slice tomorrow, as today is a fast day! Karen
Dagmar Janíková says
Looks really delicious.
Karen Burns-Booth says
Thanks so much! 🙂
Handmade by Lorna says
Your Cherry Cake looks delicious, the more icing the better I say – and your pictures are amazing, I really need to learn how to take a better photograph. I can’t wait to see what the contestants will be making this week, it is compelling viewing. Thank you for leaving such a lovely comment on my bog today.
Karen Burns-Booth says
Aw thanks for popping back to see my cherry cake too Lorna! Thanks also for your lovely comments about my photos……and, I am looking forward to seeing what you will be baking this week too! Biscuits maybe? 😉
Julia Jacobs says
Hi Karen, I am going to try this recipe on Friday, when my friends come for coffee. I have just measured my bundt tin – it is larger than yours, and Mary Berry’s – it’s 27cm – should I scale the recipe up for that?
I love reading all you posts, and every recipe I’ve tried has worked perfectly!
Karen Burns-Booth says
Thanks Julia……so pleased that you like my recipes and that they work too! As regards your tin size, I would scale up to:
200g glacé cherries
250g self raising flour
200g softened butter
200g caster sugar
finely grated zest of 1 large lemon
50g ground almonds
3 large free-range eggs
and then for the icing etc:
175g icing sugar
juice of 1 large lemon
50g flaked almonds, toasted
10 glacé cherries, halved
Let me know how this sounds and I hope it all turns out as well as my cake did!
Karen
Julia Jacobs says
Hi Karen, Thanks so much for the scaled up recipe – it worked perfectly! My friends were very impressed! One who thought she didn’t like glacé cherries was converted, and had two slices!
Julia
Karen Burns-Booth says
That is BRILLIANT! I am so pleased that is all worked for you too! Karen
Alison says
I so want to make a cherry cake but have not had time yet. That looks absolutely delicious
Karen Burns-Booth says
Thanks Alison, I set aside an afternoon to make this, and in fact it only took 2 1/2 hours from start to eating!
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Karen Burns-Booth says
Thanks, will have a look!
Mimi says
Absolutely gorgeous! Love the photos as well!
Karen Burns-Booth says
Thanks so much Mimi! 🙂
Sonia Constant says
Oh WOW This looks amazing! 🙂 Perfect cherry cake.
I agree with the other comments, where is my cuppa? 🙂 x
Karen Burns-Booth says
Still have half of the cake left to go with a cuppa Sonia!
Patricia Shea says
What a picture perfect cake – I wish I had a slice right now! I envy you watching the GBBO – we don’t get it over here and I have to wait for some kind soul to post on YouTube.
Karen Burns-Booth says
Ah such a shame you don’t get GBBO there – will see if I can share any YouTube clips with you on FB Patricia!
Carrie Pacini says
Looks wonderful!
Karen Burns-Booth says
Thanks so much Carrie – it tasted wonderful too!
Jen @ Blue Kitchen Bakes says
Gorgeous photos Karen, I’m sure Mary Berry would be very impressed with your version of the recipe 🙂
Karen Burns-Booth says
Thanks so much Jen! I loved making this cake as much as I enjoyed eating it too! Karen
Janie says
Karen it looks absolutely beautiful! I adore glace cherries but Jonny can’t stand them – this generally means i just eat them from the pot ather than putting them in a pud! 🙂
Janie x
Karen Burns-Booth says
Thanks Janie! I am not a HUGE fan of glacé cherries myself, but as they are rinsed before adding them to the cake batter, they aren’t too sweet!
Sylvia says
Masterpiece! As Marry Berry would say: “Very even bake, cherries inside looks perfect” 🙂 Beautiful cake 😉
Karen Burns-Booth says
Thanks Sylvia! I did have my own kitchen to make it in though – so no stress!
Bintu @ Recipes From A Pantry says
Do you know that I have never been brave enough to try the ring shape cake. This looks gorgeous Karen, just perfect for afternoon teas.
Karen Burns-Booth says
It’s just the same as a normal cake Bintu, bit you have to be careful how you turn it out! Karen
Choclette says
Well done Karen – you’ve passed with flying colours. And those colours are just gorgeous. I’ve never really been interested in making a cherry cake until I saw your pictures, now I’m desperate to have a go. Even though I watched GBBO along with everyone else. I didn’t know there was such a thing as non-dyed bright red cherries – will look out for them.
Karen Burns-Booth says
THANKS! 🙂 These are French glacé cherries Choclette and dried naturally, so not as lurid as most cherries you see!
Johanna GGG says
I’ve never been a cherry cake kind of gal but these photos just have me drooling over your cake and I really want a big slice
Jean | DelightfulRepast.com says
Karen, this looks delightful! I do a lot of scaling up or down with cake recipes. Usually down–I don’t need a huge cake sitting there every day begging me to eat it!
Laura says
Hello Karen,
I enjoyed your post about cherry cake.
I’ve just made one and it hasn’t risen evenly. It’s stuck to sides which in a ring ton is doubly worse than in a regular cake tin so bottom isn’t flat when I turn it out. Have you any suggestions please?
I did grease my bundt tin with butter wondering if I have over/ under done it?
Thanks in advance.
Laura
Karen Burns-Booth says
Hello Laura, this is a Mary Berry recipe that I made, as you will see, and I had no problems when I made it, the cake almost fell out of the tin – I suspect that you should have used a “cake release spray” as opposed to butter – then the cake will not stick.
Deb Keyworth says
This recipe suits my size of tin perfectly – I’ve made it so many times now, it really is a family favourite. Just off to make it again ready for Christmas – my family much prefer it to ‘proper’ Christmas cake!
Karen Burns-Booth says
Thanks Deb, so pleased this works for you and your family! Merry Christmas! Karen
EJ says
Hi! I just made the Mary Betty Cake. Just watched the show here in the U.S. I had to change a few things. I’m allergic to milk protein, so I committed what is likely high crime and replaced the butter with Smart Balance. Second, I live a little above 5,200 feet in Colorado. I increased the water a wee bit, added flour and decreased the fat a little as well. Pleased to say, it’s a wonderful cake! Even cherries throughout and all. Having some with tea now.
EJ says
Sorry, typo..” Berry”
Fernando Domeniconi says
I love this recipe, the cake is delicious and it is crumbly indeed, but a bit dry. Since I weighed all ingredients I was wondering if it was caused by the size of the eggs? Or perhaps my oven is too strong? Still, there won’t be any left 🙂
Karen Burns-Booth says
Hello, yes, the size of the eggs could be the cause….and maybe slightly overbaked too, or the heat maybe too high, hope that helps? Karen
Taylor says
Thanks so much for the recipe! Yours looks beautiful! However I️ did try twice to make it and both times it didn’t rise at all. It’s very small and dense. I measured the ingredients correctly. Any idea what the problem might be?
Karen Burns-Booth says
I am sorry,but I cannot think what the problem may be – old flour? Or maybe even not washing the glace cherries enough, as they will bleed their sugar coating and then sink in the cake too……It’s a tried and tested recipe here, based on a Mary Berry recipe, so I am not sure what else to say! Karen
Annette says
I have made this cake lots and it always turns out so yummy. Ni sunken cherries at all. A cake becomes too dense when over beaten.
Karen Burns-Booth says
Thanks for letting me know – I’m so pleased, Karen