Lucy M. This Mary Berry’s English Cherry Cake is a moist, buttery delight filled with vibrant maraschino cherries and a hint of almond flavor—perfect for any occasion.
Mary Berry’s English Cherry Cake is one of those bakes that feels like it belongs in a quaint countryside tea room. The buttery sponge, the sweet bursts of cherries, and the subtle nuttiness from almond flour make it such a treat. I love baking this cake when I want something simple yet impressive—it’s one of those cakes that feels like a hug on a plate. Plus, it always gets compliments for how pretty it looks with those cherries scattered throughout.
Ingredients
For the cake:
- 1 cup + 3 tbsps (200g) maraschino cherries
- 1 cup (225g) salted butter, softened
- 4 extra-large eggs
- ¾ cup (75g) almond flour
- 1½ tbsps baking powder
- 2¼ cups (275g) all-purpose flour, plus 1 tbsp for coating the cherries
- ½ tsp salt
- 1 cup + 2 tbsps (225g) sugar
Instructions
1. Get the oven ready:
Preheat your oven to 325°F (165°C). Grease a 9-inch round cake pan and line the base with parchment paper to ensure the cake releases easily once baked.
2. Prep the cherries:
Drain the maraschino cherries well and pat them dry with a paper towel to remove excess moisture. Slice them in half and toss them with 1 tablespoon of flour. This helps keep them evenly distributed throughout the cake.
3. Cream the butter and sugar:
In a large bowl, beat the softened butter and sugar together until the mixture turns pale and fluffy. This step creates the light texture that makes this cake so irresistible.
4. Add the eggs:
Crack the eggs in one at a time, beating well after each addition. Don’t rush—this helps everything blend smoothly. It’s normal if the mixture looks a bit uneven at this stage.
5. Combine the dry ingredients:
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients, folding gently until just combined. Avoid overmixing so the cake stays light and fluffy.
6. Add the cherries:
Carefully fold the floured cherries into the batter, making sure they’re spread evenly. This way, every slice will have those gorgeous bursts of cherry sweetness.
7. Bake the cake:
Pour the batter into your prepared cake pan, smoothing out the top with a spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Mary Berry’s English Cherry Cake
Ingredients
Method
- Preheat your oven to 325°F (165°C). Grease a 9-inch round cake pan and line the base with parchment paper to ensure the cake releases easily once baked.
- Drain the maraschino cherries well and pat them dry with a paper towel to remove excess moisture. Slice them in half and toss them with 1 tablespoon of flour. This helps keep them evenly distributed throughout the cake.
- In a large bowl, beat the softened butter and sugar together until the mixture turns pale and fluffy. This step creates the light texture that makes this cake so irresistible.
- Crack the eggs in one at a time, beating well after each addition. Don’t rush—this helps everything blend smoothly. It’s normal if the mixture looks a bit uneven at this stage.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients, folding gently until just combined. Avoid overmixing so the cake stays light and fluffy.
- Carefully fold the floured cherries into the batter, making sure they’re spread evenly. This way, every slice will have those gorgeous bursts of cherry sweetness.
- Pour the batter into your prepared cake pan, smoothing out the top with a spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Nutritional Value (Per Serving)
- Calories: 320 kcal
- Protein: 5g
- Carbohydrates: 38g
- Fat: 16g
- Fiber: 2g
- Sugar: 25g
If you love a classic treat, make sure to explore our irresistible Swiss Roll Recipe. It’s just as decadent as the crowd-pleasing Mary Berry’s English Cherry Cake.
Conclusion
Mary Berry’s English Cherry Cake is the perfect blend of classic flavors and eye-catching beauty. The juicy cherries, buttery sponge, and touch of almond make it a cake that’s as delightful to eat as it is to make. Whether it’s for a special tea or just because, this recipe is always a winner. Happy baking!
