Big Cakes: Cherry and Marzipan Cake

Preparation info
  • Serves


    • Difficulty


Appears in
Bake and Decorate

By Fiona Cairns

Published 2011

  • About

Use the best cherries you can find. If you can get glacé sour cherries (I used some from Poland), then do try them - they elevate this recipe into something very special - though it does still taste great with normal glacé cherries. The layer of marzipan melts into the sponge.


  • 225 g unsalted butter, softened, plus more for the tin
  • 200 g whole undyed glacé cherries
  • 225


Preheat the oven to 170°C/fan 160°C/340°F/gas mark 3½. Butter a 30 × 11 × 6.5cm loaf tin, or a 23cm round cake tin, and line the base with baking parchment.

Rinse and completely dry the cherries on kitchen towel. Sift the flour and baking powder into a bowl and s