Cherry Cake

Preparation info

  • Makes


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

To prevent cherries sinking in a cake the outer sugary coating that surrounds them must be removed. A little cream of tartar sifted with the dry ingredients toughens the flour; this also helps to keep the cherries in place.


  • 225 g/8 oz plain flour
  • 2 level teaspoons baking powder


Sift the flour, baking powder, cream of tartar and salt on to a square of greaseproof paper and set aside. Rinse the cherries in warm water to remove the sugary coating. Cut in quarters, then pat dry in a clean cloth or absorbent kitchen paper. Place the cherries in a basin and add 2 tablespoons of