Bake this seasonal cherry cake, then check out our cherry pie, upside-down cherry cake, cherry clafoutis and date and ginger loaf cake, plus check out more loaf cake recipes.


  • 200g glacé cherries, roughly chopped
  • 225g self-raising flour, plus 1 tbsp
  • 175g unsalted butter, softened, plus extra for the tin
  • 175g soft light brown sugar
  • 4 eggs, lightly beaten
  • 100g ground almonds
  • 2 tbsp flaked almonds


  • STEP 1

    Heat the oven to 180c/160c fan/gas 4. Butter and line a 900g loaf tin. Put the cherries in a bowl and toss well with 1 tbsp of flour. Set aside.

  • STEP 2

    Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, adding a little flour in between to stop the mixture curdling. Stir in the remaining flour and ground almonds before combining with the cherries.

  • STEP 3

    Spoon into the loaf tin before sprinkling over the flaked almonds. Bake for 1 hr or until golden and a skewer comes out clean. Allow to cool completely before slicing to serve.


It’s easier to chop the squidgy, sticky glacé cherries with kitchen scissors rather than a knife.

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