When you think of cherry cake, you might imagine a cozy, sunlit kitchen and the smell of something sweet and warm in the oven. This cake, with its juicy glacé cherries and hints of almond, is like a hug from the past. Sure, the cherries might play hide and seek, often ending up at the bottom, but isn’t that part of the fun? I’ve tweaked the classic recipe a bit, making it a tad more generous for those who can’t resist a good slice (or two). It’s about bringing a bit of joy and nostalgia to the table, ready to be sliced up and enjoyed with a good cup of tea or a hearty laugh. Let’s bake a Delia Smith cherry cake that’s as full of character as it is of flavor.
Why You Should Try This Cake?
You’ve got to try this cake because it’s simply delicious. It’s got those sweet cherries that everyone loves, mixed with a cozy almond flavor that just feels like a warm hug. The cake is super moist, thanks to the almonds, making every bite feel special. You can even throw in some nuts for an extra crunch. And if you need it gluten-free, no problem, you can easily switch the flour. Baking this cake is fun, especially when you see those cherries peeking out. It’s perfect for any occasion. Trust me, it’s a hit every time.
How To Make Delia Smith’s Cherry Cake Recipe Overview
This enhanced version of the classic cherry cake promises a delightful teatime treat, perfect for sharing with friends and family. The cake itself is moist, with a tender crumb, thanks to the addition of ground almonds and a hint of almond extract that complements the sweet glacé cherries beautifully. Expect the cake to take about an hour and ten minutes to cook. This recipe makes enough cake for ten to twelve people, so it’s great for a party or a week of tasty snacks. The process is straightforward, blending tradition with a touch of modern baking ease, ensuring even those new to baking can achieve a delightful result.
Ingredients
- Glacé Cherries, 250g: These sweet, candied cherries add bursts of succulent flavor and vibrant color to every slice.
- Unsalted Butter, 220g: The butter provides a rich, creamy base, ensuring the cake is moist and tender.
- Golden Caster Sugar, 220g: Its fine crystals dissolve easily, lending a subtle caramel undertone to the cake.
- Large Eggs, 4: The eggs hold the other ingredients together, which gives the cake its shape and its light, airy feel.
- Plain Flour, 220g: The foundation of the cake, flour gives it form and substance, making it soft and delicious.
- Baking Powder, ⅔ teaspoon: This little bit of leavening agent ensures the cake rises perfectly, creating a fluffy texture.
- Ground Almonds, 100g: Ground almonds contribute a nutty depth and moistness, enhancing the cake’s overall flavor.
- Almond Extract, a generous few drops: This extract infuses the cake with a rich, almond aroma that complements the cherries wonderfully.
- Milk, 2 dessertspoons: Milk adds moisture to the batter, helping to create a smooth, velvety texture in the finished cake.
Instructions
- Prep the Cherries: Begin by cutting the cherries in half, then wash them under running water. This will remove the syrup coating. Drain and dry them thoroughly on paper towels.
- Preheat the Oven: Set your oven to 170°C (150°C for fan-assisted ovens), or Gas Mark 3. Grease a 20cm round cake tin and line it with baking paper for easy removal.
- Cream Butter and Sugar: Cream the butter and golden caster sugar together in a big bowl until the mixture is fluffy and light. This adds air to the batter, which makes sure the cake is light.
- Add Eggs: Mix the eggs slowly into the butter and sugar, making sure to beat thoroughly after each one has been added. Add some flour if the combination starts to separate.
- Fold in Dry Ingredients: Sift the flour and baking powder together, then fold them into the mixture with a metal spoon, adding ground almonds, almond extract, and milk. The goal is to maintain the air you’ve incorporated.
- Add Cherries: Carefully fold in the prepared cherries, distributing them as evenly as possible throughout the batter.
- Bake: Pour the mixture into the prepared tin and level the top. In a hot oven, bake for about an hour and ten minutes, or until golden and a knife stuck in the middle comes out clean.
- Cool: The cake should cool in the pan for about 15 minutes. After that, it should be moved to a rack made of wire to cool fully.
Also Try: Delia Smith’s Rock Cakes Recipe: A Family Favorite
Nutritional Value (per serving, based on 12 servings)
Calories: Approximately 320 kcal
Fat: 18g
Carbohydrates: 36g
Protein: 5g
Sugar: 22g
Sodium: 85mg
FAQs
Can I use fresh cherries instead of glacé cherries?
Yes, you can use fresh cherries in place of glacé cherries. Just remember to pit and halve them first. Fresh cherries might add a bit more moisture to the cake. So it could change the texture slightly. But they’ll definitely give the cake a more natural cherry flavor. It’s a great way to make use of cherry season. Just keep an eye on the cake while it bakes, because the extra water may mean it needs a little more time.
How can I prevent the cherries from sinking?
To stop cherries from sinking, try coating them in flour first. Just toss the cherries lightly in a bit of the flour you’re using for the cake before folding them into the batter. This little trick helps by giving the cherries something to cling to, so they’re less likely to fall to the bottom. Don’t worry if some still make their way down. It’s part of the cake’s charm. Just make sure the cherries are dry before you coat them.
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free. Swap the regular flour for a gluten-free flour blend. Look for one that’s a 1:1 substitute to ensure the texture stays similar. Also, check your baking powder to make sure it’s gluten-free too. These small changes will let you enjoy the cake without worrying about gluten. The rest of the ingredients are naturally gluten-free, so you’ll still get that delicious cherry and almond flavor in every bite.
How long does the cherry cake keep?
The cherry cake keeps well for about a week. Just make sure you wrap it up tight or keep it in an airtight container. This helps keep the air out and keeps the cake moist. If you want it to last longer, you can freeze it. Wrap the cake well and put it in the freezer. It can stay there for up to three months. When you’re ready to eat it, just let it thaw at room temperature.
Can I add nuts to this recipe?
Yes, you can add nuts to this recipe. They’ll give the cake an extra crunch and flavor. Try mixing in some chopped walnuts or pecans. About a handful, or roughly 50 to 75 grams, should do the trick. Just fold them into the batter with the cherries. If you’re using nuts, keep an eye on the cake as it bakes. Nuts can make the cake denser, so it might need a few more minutes in the oven. Enjoy the added texture and taste!
Conclusion
This cherry cake, with its moist crumb and bursts of sweet cherries, is a delightful nod to English baking traditions. Whether the cherries sink or swim, the joy is in the making (and eating!) of this lovely cake. It’s a perfect accompaniment to afternoon tea or as a sweet treat any time of day.
Delia Smith Cherry Cake Recipe
Ingredients
- Glacé Cherries 250g
- Unsalted Butter 220g
- Golden Caster Sugar 220g
- Large Eggs 4
- Plain Flour 220g
- Baking Powder ⅔ teaspoon
- Ground Almonds 100g
- Almond Extract a generous few drops
- Milk 2 dessert spoons
Instructions
- Prep the Cherries: Begin by cutting the cherries in half, then wash them under running water. This will remove the syrup coating. Drain and dry them thoroughly on paper towels.
- Preheat the Oven: Set your oven to 170°C (150°C for fan-assisted ovens), or Gas Mark 3. Grease a 20cm round cake tin and line it with baking paper for easy removal.
- Cream Butter and Sugar: Cream the butter and golden caster sugar together in a big bowl until the mixture is fluffy and light. This adds air to the batter, which makes sure the cake is light.
- Add Eggs: Mix the eggs slowly into the butter and sugar, making sure to beat thoroughly after each one has been added. Add some flour if the combination starts to separate.
- Fold in Dry Ingredients: Sift the flour and baking powder together, then fold them into the mixture with a metal spoon, adding ground almonds, almond extract, and milk. The goal is to maintain the air you’ve incorporated.
- Add Cherries: Carefully fold in the prepared cherries, distributing them as evenly as possible throughout the batter.
- Bake: Pour the mixture into the prepared tin and level the top. In a hot oven, bake for about an hour and ten minutes, or until golden and a knife stuck in the middle comes out clean.
- Cool: The cake should cool in the pan for about 15 minutes. After that, it should be moved to a rack made of wire to cool fully.
