Delia Smith Cherry Cake is made with glacé cherries, butter, golden caster sugar, eggs, plain flour, baking powder, ground almonds, almond extract, and milk. This delicious Cherry Cake recipe creates a tasty dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Delia Smith Cherry Cake Ingredient
- 200g (7 oz) glacé cherries
- 175g (6 oz) block butter, at room temperature
- 175g (6 oz) golden caster sugar
- 3 large eggs, whisked lightly
- 175g (6 oz) plain flour
- ½ level teaspoon baking powder
- 75g (2½ oz) ground almonds
- A few drops of almond extract
- 1 dessertspoon (1 tablespoon) milk
How To Make Delia Smith Cherry Cake
- Prepare the Cherries: If the cherries are in syrup, pat them dry with kitchen paper and slice each into four.
- Cream Butter and Sugar: Cream the butter and sugar together until light, pale, and fluffy.
- Add Eggs: Gradually beat in the whisked eggs a little at a time.
- Fold in Flour: Sift the flour and baking powder together, then carefully fold into the creamed mixture using a metal spoon.
- Add Almonds and Cherries: Toss two-thirds of the cherries with the ground almonds, then fold into the mixture. Add a few drops of almond extract and the milk.
- Prepare for Baking: Spoon the mixture into a prepared tin, level the top, and sprinkle the remaining cherries on top, pushing them slightly under the surface.
- Bake: Bake in the preheated oven at 180°C (350°F), gas mark 4 for 50 minutes. Cover with foil and bake for an additional 10 minutes, or until the center is springy.
- Cool: Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
- Storage: Store in an airtight tin.
Recipe Tips
- Dry Cherries Thoroughly: Make sure to pat the glacé cherries dry before slicing to prevent excess moisture from affecting the cake’s texture.
- Room Temperature Butter: Use butter at room temperature to ensure it creams smoothly with the sugar, creating a light and fluffy batter.
- Fold Gently: When folding in the flour and cherries, do so gently to avoid overmixing, which can make the cake dense.
- Check for Doneness: Use a skewer to test if the cake is done; it should come out clean from the center. If not, bake for a few more minutes.
- Cool Before Storing: Let the cake cool completely on a wire rack before storing it to prevent it from becoming soggy.
What To Serve With Cherry Cake?
This delicious Cherry Cake pairs well with a scoop of vanilla ice cream, a dollop of whipped cream, fresh fruit, or a light custard. It also can be served alongside a cup of tea, coffee, hot chocolate, or a glass of milk for a tasty dessert.
How To Store Leftovers Cherry Cake?
- Refrigerate: Let the leftover Cherry Cake cool to room temperature before storing. Place it in an airtight container and refrigerate for up to 1 week.
- Freeze: Allow the Cherry Cake to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. To thaw, remove from the freezer and let it sit at room temperature for a few hours before serving.
How To Reheat Leftovers Cherry Cake?
- In The Oven: Preheat the oven to 160°C (325°F). Place the cake on a baking sheet and cover it loosely with foil to prevent it from drying out. Warm for about 10-15 minutes.
- In The Microwave: Place a slice of cake on a microwave-safe plate. Heat on medium power for 15-20 seconds, checking to avoid overheating.
Delia Smith Cherry Cake Nutrition Facts
Serving Size: 1 slice (of 8)
- Calories: 300
- Total Fat: 16g
- Saturated Fat: 8g
- Cholesterol: 80mg
- Sodium: 150mg
- Potassium: 200mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 4g
Try More Delia Smith Recipes:
- Delia Smith Stuffed Peppers
- Delia Smith Beef Stroganoff
- Delia Smith Cherry Cake
- Delia Smith Plum Crumble
Delia Smith Cherry Cake
Description
Delia Smith Cherry Cake is made with glacé cherries, butter, golden caster sugar, eggs, plain flour, baking powder, ground almonds, almond extract, and milk. This delicious Cherry Cake recipe creates a tasty dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the Cherries: If the cherries are in syrup, pat them dry with kitchen paper and slice each into four.
- Cream Butter and Sugar: Cream the butter and sugar together until light, pale, and fluffy.
- Add Eggs: Gradually beat in the whisked eggs a little at a time.
- Fold in Flour: Sift the flour and baking powder together, then carefully fold into the creamed mixture using a metal spoon.
- Add Almonds and Cherries: Toss two-thirds of the cherries with the ground almonds, then fold into the mixture. Add a few drops of almond extract and the milk.
- Prepare for Baking: Spoon the mixture into a prepared tin, level the top, and sprinkle the remaining cherries on top, pushing them slightly under the surface.
- Bake: Bake in the preheated oven at 180°C (350°F), gas mark 4 for 50 minutes. Cover with foil and bake for an additional 10 minutes, or until the center is springy.
- Cool: Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
- Storage: Store in an airtight tin.
Notes
- Dry Cherries Thoroughly: Make sure to pat the glacé cherries dry before slicing to prevent excess moisture from affecting the cake’s texture
- Room Temperature Butter: Use butter at room temperature to ensure it creams smoothly with the sugar, creating a light and fluffy batter.
- Fold Gently: When folding in the flour and cherries, do so gently to avoid overmixing, which can make the cake dense.
- Check for Doneness: Use a skewer to test if the cake is done; it should come out clean from the center. If not, bake for a few more minutes.
- Cool Before Storing: Let the cake cool completely on a wire rack before storing it to prevent it from becoming soggy.
Delia Smith Cherry Cake