Mary Berry Cherry Madeira Cake

This cake takes me straight back to rainy Sundays in my mum’s kitchen, when the house would smell of vanilla and sugar, and the only thing on the agenda was a hot cuppa and a slice of something buttery. Madeira cake was always the “grown-up” cake when I was little — no icing, no fuss — just golden, dense perfection. And then there were the cherries. Those ridiculously bright red glace cherries that made me feel like I was sneaking sweets into a respectable loaf.

Mary Berry’s version? It’s just the right mix of homely and elegant. Soft crumb, rich with almonds, and studded with those nostalgic little ruby gems. It’s not flashy, but it is comforting — like putting on your favourite jumper after it’s been on the radiator. Plus, it’s a dream with tea. I mean, what cake isn’t, but this one especially.

Why You’ll Love It

• It’s foolproof — just mix, fold, and bake. Great for a Sunday bake.
• Moist but never soggy — thanks to the ground almonds and proper butter.
• The cherries don’t sink! — we’ll sort that with a simple flour trick.
• Keeps beautifully — it actually gets better after a day or two.
• Versatile — dress it up with cream or eat it plain with a brew.
• It’s proper British baking — classic, comforting, and quietly perfect.

Ingredients

• 175g butter, softened (plus 1 tsp for the tin)
• 175g caster sugar (golden or white)
• 3 large eggs
• 1 tsp vanilla extract
• 200g self-raising flour
• 50g ground almonds
• 1 tsp baking powder
• 200g glace cherries (candied)

How to Make It

Prep the tin and cherries:

Preheat your oven to 180°C (160°C fan) / Gas 4. Butter a loaf tin and line it with baking paper. Cut the cherries in half (or quarters if they’re massive), rinse them to get the syrup off, and dry them well on kitchen paper.

Cream it all up:

In a big mixing bowl or stand mixer, beat the butter and sugar until it’s pale, fluffy, and looks like it could float off the spoon. Add the vanilla extract — don’t skip it, it brings warmth.

Add the eggs — gently now:

Crack in your eggs one at a time, mixing well after each one. If the mixture splits a bit, don’t panic — it’ll come together when the dry stuff goes in.

Coat the cherries and combine:

Toss your dried cherries in a tablespoon of the flour. In a separate bowl, mix the rest of the flour with the ground almonds and baking powder. Fold it into the butter mixture with a metal spoon. Gentle does it.

Layer the batter:

Spoon half the batter into the tin, smooth it out, and sprinkle over half the cherries. Repeat with the rest — this layering keeps the cherries from all sinking to the bottom.

Bake it low and slow:

Pop it in the oven for 50–60 minutes. Check with a skewer around the 50-minute mark — if it comes out clean, it’s done. The top should be golden and just starting to crack.

Cool before slicing:

Let it rest in the tin for 5–10 minutes, then transfer to a rack to cool completely. And I mean completely — slicing warm cake might feel right, but trust me, you’ll end up with a crumbly mess.

Common Mistakes and How to Dodge Them

Why are my cherries all at the bottom?
They probably weren’t dried or floured properly. Make sure they’re really dry and give them a toss in flour before mixing.

My cake’s too dense — what happened?
Could be overmixing. Once the flour goes in, treat the batter like it’s made of glass — gentle folds only.

It cracked too much on top!
That’s actually a good sign — Madeira cakes are meant to have that signature split. Embrace it.

Cake dry as a biscuit?
Overbaking or oven too hot. Always check at the 50-minute mark with a skewer and keep that oven temp steady.

Storage and Reheating

Room temp: Keep in an airtight tin or container for up to 5 days.
Freezer: Wrap slices or the whole cake tightly in cling film and foil. Freeze for up to 3 months.
Microwave: If you like warm cake, 15–20 seconds does the trick.
Oven: Wrap in foil and warm at 175°C for about 10 minutes. Great for reviving a frozen slice.

Frequently Asked Questions

Can I use fresh cherries instead?
I wouldn’t. They’re too wet and will mess with the texture. Stick to glace unless you want a soggy middle.

Can I swap vanilla for almond extract?
Sure! Almond extract adds a lovely nutty twist. Just use a bit less — it’s stronger.

How do I know it’s fully baked?
Skewer in the centre should come out clean — and the top should be nicely domed and golden.

Can I leave out the almonds?
You can, but they add lovely moisture. If you skip them, maybe reduce the flour slightly so the cake stays tender.

Nutrition Facts (Per Serving):

Calories: 264
Fat: 5g
Carbs: 50g
Sugar: 28g
Protein: 2g
Sodium: 81mg

Try More Mary Berry Recipes:

• Mary Berry Marshmallow Icing
• Mary Berry Chocolate Cupcakes
• Mary Berry Orange Loaf Cake