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
  • ¼ level teaspoon cream of tartar
  • 100 g/4 oz glacé cherries
  • 175 g/6 oz butter
  • 175 g/6 oz castor sugar
  • 3 large eggs
  • ½ teaspoon vanilla essence


    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 the sifted flour. Toss the cherries to coat them well and set aside.

    Cream the butter and sugar together until light. Mix the eggs and vanilla essence, then gradually beat into the creamed butter and sugar. Beat each addition of egg in well before adding the next. Add a little of the sifted flour along with the last few additions. Using a metal spoon fold in the remaining sifted flour, then fold in the cherries.

    Spoon the mixture into a 20-cm (8-in) round deep cake tin which has been greased and lined with greaseproof paper. Place in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) and bake for 1 hour. Then reduce the heat to 160°C., 325°F., Gas Mark 3, for a final 30 minutes. Cool in the tin for 30 minutes before turning out. Leave until quite cold before cutting.