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Cherry Cake Recipe


Veg CD CBF 135mins

This is a delicious cherry cake made with glace cherries and ground almonds.


Makes 1 x 20cm/8 inch cake    Cold  Vegetarian  Dried Fruit  Nuts Cakes Baked Fayre  Teatime



225g/8oz Glace Cherries, quartered

225g/8oz Butter

225g/8oz Caster Sugar

4 Eggs, beaten

225g/8oz Self Raising Flour

50g/2oz Candied Citrus Peel, chopped

100g/4oz Ground Almonds

The grated Rind and Juice of 1 Lemon



1. Preheat the oven to 180C, 350F, Gas mark 4 and grease and line a 20cm/8-inch cake tin with greaseproof paper.

2. In a bowl, cream together the butter and sugar until pale and fluffy then gradually beat in the eggs.


3. Add the flour and ground almonds and beat well.
3. Dust the cherries with flour, shaking off any excess and fold into the cake mixture together with the peel, lemon rind and juice using a metal spoon or spatula.
4. Turn into the prepared tin and bake in the oven for approximately 2 hours.


Turn onto a wire rack to cool.

End of instructions


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Fold in  - To gently combine lighter mixtures with heavier ones usually using a metal spoon or spatula in a cutting or slicing J movement whilst slightly lifting the utensil.

Grease -to  To cover the inside  surface of a dish or pan with a layer of fat, such as butter or margarine,  or oil using a brush or kitchen paper.


Main equipment required to make this recipe


20cm/8-inch cake tin

Mixing Bowl

Wooden Spoon

Metal spoon or spatula

Wire Rack

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