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Cherry madeira cake
- Janine Ratcliffe
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Serves 8
Easy
Prep: 20 mins
Cook: 1 hr
A star rating of 5 out of 5.2 ratingsRate
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Make the most of fresh ripe cherries in this classic teatime cake. Keep in an airtight tin and it will get better after a day or two
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Try our cherry madeira cake, then discover classic banana bread, coffee loaf cake, or courgette and lime cake. Then check out our rhubarb and custard cake, madeira cake, marble cake, carrot cake loaf and more sweet recipes. Also discover more of our lemon and elderflower cake, chocolate biscuit cake and white chocolate and raspberry cake.
Cherry madeira cake recipe
Ingredients
Nutrition
-
175g unsalted butter
softened, plus extra for the tin
-
175g golden caster sugar
-
3 eggs
-
½ tsp vanilla extract
-
½ tsp almond extract
-
200g self-raising flour
-
100g ground almonds
-
2 tbsp milk
-
200g ripe cherries
halved and stoned
Nutrition: per serving
- kcal463
- fat27g
- saturates13g
- carbs45g
- sugars26g
- fibre1g
- protein9g
- salt0.3g
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Method
-
step 1
Heat the oven to 170C/150C fan/gas 3. Lightly butter a 900g loaf tin and line with baking paper. Beat together the butter and sugar in a large bowl using an electric whisk or in a stand mixer until light and fluffy.
-
step 2
Beat in the eggs one at a time, adding a spoonful of flour if the mixture begins to curdle. Stir in the vanilla and almond extract, then fold in the remaining flour and almonds. Add the milk and stir until smooth. Stir in the cherries.
-
step 3
Scrape the batter into the tin and bake for 55 mins-1 hr or until risen and golden. If it starts to brown too quickly, cover with foil. Cool for 15 mins in the tin, then transfer to a wire rack and cool completely before slicing to serve.
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Authors
Janine RatcliffeFood director
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A star rating of 5 out of 5.2 ratings
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