Almond and Cherry Cake

    2 days 1 hour 10 minutes

    This is a great cake that uses red glace cherries and slivered almonds. To get the best taste be sure to wrap in foil and allow to sit for a few days.

    9 people made this

    Serves: 12 

    • 2 cups halved red glace cherries
    • 1/2 cup blanched slivered almonds
    • 1/2 cup (60g) plain flour
    • 250g butter or margarine, softened
    • 1 cup (220g) white sugar
    • 1 teaspoon vanilla essence
    • 1 teaspoon almond essence
    • 4 eggs
    • 1 3/4 cups (220g) flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/3 cup (85ml) milk

    Preparation:15min  ›  Cook:55min  ›  Extra time:2days resting  ›  Ready in:2days1hour10min 

    1. Combine cherries, almonds and 1/2 cup flour in a bowl; mix until fruit is well coated.
    2. In another bowl combine 1 3/4 cups flour, baking powder and salt. Stir well to blend.
    3. Cream butter, sugar and flavourings together until light and fluffy. Add eggs one at a time beating for one minute with mixer on high speed after each addition.
    4. Add flour mixture to creamed mixture alternately with milk, starting and ending with flour mixture. Stir in floured fruits and nuts. Spread batter into greased and floured ring tin.
    5. Bake at 150 degrees C for 55 to 65 minutes or until a toothpick inserted in centre comes out clean.
    6. Cool cake in the tin for 10 minutes then turn out onto a cake rack to cool completely. Wrap cooled cake in aluminium foil and store in cool place for several days to allow cake to ripen.

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    Reviews in English (7)


    This cake turns out great. We baked this to use as our wedding cake. We did quarter the cherries instead of halving them though.  -  30 Dec 2011  (Review from Allrecipes USA and Canada)


    I have had this cake just about every Christmas for the last 25 years, while growing up and have made it myself for the last 10. It is excellent.  -  26 Dec 2005  (Review from Allrecipes USA and Canada)


    It had a great taste, but was VERY dry. More than likey, I did something wrong. I might try it one more time. Thanks for the post though!!  -  11 Jun 2006  (Review from Allrecipes USA and Canada)