Wednesday 15 October 2014

Cherry Cake.

I bought a bundt tin. Well, to be more accurate, my mum bought me a bundt tin. Also I'm not entirely sure if 'bundt tin' is the right word or if there is a more specific word for this particular shape of tin? All I know is that I chose this tin with absolutely no idea what I would make with it.

What I ended up making was this Mary Berry cherry cake recipe. Yes, even after the scone disaster, I gave Mary another chance. And I'm very glad I did because this cake came out beautifully. Now I just need to find some more delicious bundt cake recipes. (If you have any then hit me up in the comments!)


For the cake
200g glacé cherries
225g self-raising flour
175g softened butter, plus extra for greasing
175g caster sugar
Zest of 1 lemon
50g ground almonds
3 large eggs

For the decoration
175g icing sugar
Juice of 1 lemon
15g flaked almonds, toasted
5 glacé cherries, quartered

  • Preheat the oven to 180C/350F/Gas mark 4. Grease your bundt tin with butter and lightly dust with flour.
  • Cut all the cherries into quarters and set aside five quartered cherries for the decoration. Rinse the rest of the quartered cherries in a sieve under running water. Drain well and dry with kitchen paper. Finally toss the cherries in two tablespoons of the already measured flour.
  • Cream the butter and caster sugar together in a large bowl, then add in all the other ingredients (except the cherries) and beat well until thoroughly mixed. Now lightly fold in the cherries and then turn the mixture into your bundt tin.
  • Bake in the oven for 35-40 minutes until golden brown, well risen, and a skewer inserted in the middle comes out clean. Leave to cool in the tin for about ten minutes and then turn out and cool completely on a wire rack.
  • For the icing, mix the icing sugar with the lemon juice (A little tip - if you don't like lemon very much then I would recommend making a simple icing with just icing sugar and water - it'll work exactly the same but be a lot less lemony!) to a thick paste.
  • When the cake is completely cooled drizzle the icing over it using the back of a spoon. Then sprinkle over the toasted almond flakes and the cherries you set aside earlier and voila!

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  1. Replies
    1. I feel like it looks a bit 70s but like in an amazing way. I might just make all my cakes in the bundt tin from now on.