Ekani Ella This Mary Berry Cherry Cake is a moist, buttery sponge studded with sweet glacé cherries. Perfect for afternoon tea or a special occasion, this delightful cake is simple to make and irresistibly delicious.
What is Mary Berry Cherry Cake?
Cherry Cake is a traditional British bake featuring a rich, buttery sponge filled with chopped glacé cherries. Mary Berry’s version ensures an even distribution of cherries throughout the cake and a perfectly golden, tender crumb.
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Why You Should Try This Recipe
- Classic and timeless: A nostalgic treat loved by all ages.
- Moist and flavorful: Perfectly balanced sweetness with cherry bursts.
- Great for any occasion: Ideal for teatime, birthdays, or celebrations.
- Simple ingredients: Pantry staples and easy-to-find cherries.
Ingredients Needed for Mary Berry Cherry Cake
- 200g glacé cherries, halved
- 225g self-raising flour, sifted
- 175g unsalted butter, softened
- 175g caster sugar
- 3 large eggs
- 50g ground almonds
- 2 tbsp milk
- 1 tsp vanilla extract
- Icing sugar, for dusting (optional)
Kitchen Equipment Needed
- 20cm (8-inch) round cake tin, greased and lined
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
Instructions to Make Mary Berry Cherry Cake
- Preheat the Oven: Preheat your oven to 160°C (140°C fan) or 320°F.
- Prepare the Cherries: Rinse the glacé cherries under warm water to remove excess syrup. Pat dry with a paper towel and toss them in a tablespoon of the sifted flour. This prevents the cherries from sinking to the bottom of the cake.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and caster sugar together with an electric mixer until light and fluffy.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix well after each addition.
- Incorporate the Dry Ingredients: Gently fold in the sifted self-raising flour and ground almonds. Add the milk to create a smooth batter.
- Add the Cherries: Gently fold the prepared cherries into the batter, ensuring they are evenly distributed.
- Bake the Cake: Spoon the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 60-75 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cake: Remove from the oven and allow the cake to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
- Dust and Serve: Dust with icing sugar before serving if desired. Enjoy with a cup of tea or as a standalone treat.
What to Serve With Mary Berry Cherry Cake
- Whipped cream: Adds a light, creamy touch.
- Fresh berries: Complements the sweet cherries in the cake.
- Custard: For a warm, comforting pairing.
- Cup of tea or coffee: A classic accompaniment to any slice of cake.
Pro Tips for the Perfect Mary Berry Cherry Cake
- Don’t skip rinsing: Removing excess syrup from the glacé cherries helps them stay in place during baking.
- Use room temperature ingredients: Ensures a smoother batter and even baking.
- Line the tin properly: Prevents sticking and makes removal easier.
- Check for doneness: Every oven is different, so keep an eye on the cake in the last 10 minutes of baking.
How Do I Store Mary Berry Cherry Cake?
- Room temperature: Store in an airtight container for up to 3 days.
- Freeze: Wrap slices in cling film and freeze for up to 1 month. Thaw at room temperature before serving.
Nutrition Value (per slice, based on 10 servings):
- Calories: 290
- Protein: 5g
- Fat: 14g
- Carbohydrates: 36g
- Fiber: 1g
FAQs
How do I stop cherries from sinking into a cherry cake?
To prevent cherries from sinking, rinse them to remove excess syrup, pat them dry, and toss them in a small amount of flour before folding them into the batter. This helps them stay evenly distributed during baking.
Can I use fresh cherries instead of glacé cherries?
Yes, you can use fresh cherries, but make sure to pit and halve them first. Toss them in flour as you would glacé cherries to prevent sinking. The flavor will be less sweet compared to glacé cherries.
How do I know when the cherry cake is fully baked?
The cherry cake is done when a skewer inserted into the center comes out clean, and the top is golden brown. Start checking around the 60-minute mark to avoid overbaking.
Can I freeze Mary Berry Cherry Cake?
Yes, cherry cake freezes well. Wrap the cooled cake or individual slices tightly in cling film and place in an airtight container. Freeze for up to 1 month. Thaw at room temperature before serving.
Final Words
This Mary Berry Cherry Cake Recipe is a delightful blend of buttery richness and sweet cherries. With its tender crumb and classic flavor, it’s a timeless treat that’s perfect for any occasion. Try it today and enjoy a slice of British baking tradition!
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Mary Berry Cherry Cake Recipe
Cherry Cake is a traditional British bake featuring a rich, buttery sponge filled with chopped glacé cherries. Mary Berry’s version ensures an even distribution of cherries throughout the cake and a perfectly golden, tender crumb.
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
- 200g glacé cherries, halved
- 225g self-raising flour, sifted
- 175g unsalted butter, softened
- 175g caster sugar
- 3 large eggs
- 50g ground almonds
- 2 tbsp milk
- 1 tsp vanilla extract
- Icing sugar, for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 160°C (140°C fan) or 320°F.
- Prepare the Cherries: Rinse the glacé cherries under warm water to remove excess syrup. Pat dry with a paper towel and toss them in a tablespoon of the sifted flour. This prevents the cherries from sinking to the bottom of the cake.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and caster sugar together with an electric mixer until light and fluffy.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix well after each addition.
- Incorporate the Dry Ingredients: Gently fold in the sifted self-raising flour and ground almonds. Add the milk to create a smooth batter.
- Add the Cherries: Gently fold the prepared cherries into the batter, ensuring they are evenly distributed.
- Bake the Cake: Spoon the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 60-75 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cake: Remove from the oven and allow the cake to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
- Dust and Serve: Dust with icing sugar before serving if desired. Enjoy with a cup of tea or as a standalone treat.
