Almond and Cherry Cake

    Almond and Cherry Cake

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    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.

    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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