Cherry and Almond Cake

The Illustrated Quick Cook

Cherry and Almond Cake

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    11 tbsp butter, at room temperature 1 tsp vanilla extract
    ¾ cup granulated sugar about ⅔ cup whole milk
    2 large eggs, lightly beaten 1 lb (450 g) cherries, stemmed and pitted
    2¼ cups self-rising flour, sifted ¼ cup slivered almonds, chopped
    1 tsp baking powder confectioners' (powdered) sugar, for dusting (optional)
    2 cups ground almonds


    Prep: 20 min Total: 30 min (Quick)
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat the oven to 350 F (180 C). Lightly grease an 8in (20.5cm) round springform pan and line the bottom with parchment paper. In a bowl, beat together the butter and sugar with an electric mixer until pale and creamy. Beat in the eggs one at a time, adding 1 tablespoon of the flour before adding the second egg.

    • 2

      Mix in the remaining flour, baking powder, ground almonds, and vanilla. Stir in ⅓ cup of the milk. The batter should drop easily from the beaters. If the batter is too thick, gradually stir in the remaining milk. Mix in half of the cherries, then scrape the batter into the pan. Scatter with the remaining cherries, and then the almonds.

    • 3

      Bake for 1 hour 30 minutes-1 hour 45 minutes or until golden and firm to the touch. The exact cooking time will depend upon how juicy the cherries are. To test, insert a skewer into the cake-if there is uncooked batter on it, bake 5 minutes longer. If the surface of the cake starts to brown too much before it is fully baked, cover with foil. Transfer the pan to a wire rack to cool completely. Just before serving, release the sides of the springform and dust with confectioners' sugar.


    If fresh cherries are not available, use frozen pitted cherries, or a 16oz (425g) can of cherries, drained well.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving