Delia Smith Cherry Cake

Every time I make a cherry cake, I’m transported straight back to my nan’s kitchen — her floral apron, the ticking wall clock, and that heavenly smell of warm cherries bubbling in butter. It wasn’t Delia’s exact recipe, mind you, but something about Delia Smith’s cherry cake brings those memories alive, soft and sticky as they are. This one’s not a heavy fruitcake, either — it’s moist, light, and balanced with a gentle tang from yogurt and richness from olive oil. Classic British baking, but with a fresher twist.

The best bit? The cherries. Not glacé ones from a tub, but proper fresh sweet cherries that melt into the sponge like jammy jewels.

Ingredients List

• 1 cup white sugar — for sweetness and structure.
• 2 ½ cups all-purpose flour — sift if you’ve got the time; it makes a difference.
• 1 tablespoon baking powder
• 1 teaspoon baking soda — gives the cake its lift.
• 1 tablespoon butter — for sautéing the cherries.
• 2 cups pitted fresh sweet cherries — Bing or Rainier are my go-tos.
• 1 tablespoon white sugar — to caramelise the cherries slightly.
• ½ cup olive oil — adds moisture and a lovely fruity undertone. You can use sunflower oil if preferred.
• 4 large eggs
• 1 (6-ounce) container of plain yogurt — Greek-style works well too.
• 1 tablespoon olive oil (optional) — for drizzling on top if you’re feeling extra.

How to Make It

1. Preheat your oven to 175°C (350°F). Grease and line a 9×12-inch baking dish — or whatever tin’s clean, honestly. Just don’t go too small.
2. Mix the dry ingredients: In a large bowl, whisk together the sugar, flour, baking powder, and baking soda. No need to overthink it.
3. Cook the cherries: In a skillet, melt the butter over medium heat. Add the cherries and cook for about 8–10 minutes, stirring now and then, until they’re soft and glossy. Sprinkle with that extra tablespoon of sugar. Set aside and try not to eat them all. (I always fail.)
4. Mix the wet ingredients: Make a well in the dry ingredients and pour in the olive oil, eggs, and yogurt. Stir gently. It should come together into a thick, soft batter — like banana bread, not pancake mix.
5. Pour the batter into your tin and smooth the top. Scatter over the cherries — let them sink in naturally. Drizzle the optional olive oil if you’re in the mood for indulgence.
6. Bake for 40–45 minutes. Your kitchen will smell like a French bakery and an English summer at the same time. Test with a toothpick — if it comes out clean, it’s done.

Let it cool… if you can.

Common Mistakes

Why did my cherries sink to the bottom?
They were probably too wet or not coated in any flour. Try dusting them lightly before adding to the batter.

Why is my cherry cake dry?
It’s likely overbaked. Check at 35 minutes next time — ovens can be sneaky. I once forgot mine for 10 minutes and it came out like a biscuit.

Can I use frozen cherries?
Yes, but thaw and drain them well first — otherwise the cake goes soggy in patches.

Why is the texture rubbery?
That’s from overmixing. Stir until just combined, and then hands off the spatula.

Storage Tips

• Room Temp: Keeps for 1–2 days in an airtight tin.
• Fridge: Store in a sealed container up to 5–6 days. Bring to room temp before serving.
• Freezer: Wrap slices tightly in cling film and freeze up to 3 months. Thaw overnight in the fridge.

Reheating:

• Oven: 160°C (325°F) for 10–12 minutes. Keeps it from going rubbery.
• Microwave: 20 seconds on medium per slice. It’ll be softer, but still lovely.

What to Serve With It

• Vanilla ice cream — the warm cake + cold creaminess = perfection.
• Thick custard — classic British pairing, especially on chillier days.
• Black tea or green tea — cuts through the sweetness and lets the cherries shine.

FAQ Section

Can I make this cherry cake gluten-free?
Yes — use a good 1:1 gluten-free flour blend and check your baking powder is GF-certified. The texture may be slightly crumblier.

Can I make this cake dairy-free?
Absolutely. Use a plant-based yogurt (like coconut or soy) and swap the butter for vegan margarine or just skip the cherry sauté step.

Do I need to pit the cherries?
Yes. Don’t skip it unless you fancy a surprise dental bill.

Can I add almonds or coconut?
Yes — flaked almonds on top are lovely. Coconut in the batter adds a chewy texture and tropical note.

Try More Recipes:

• Delia Smith Cheese Scones
• Delia Smith Leek And Potato Soup
• Delia Smith Salmon And Asparagus Quiche
• Delia Smith Cheese Sauce