The Mary Berry Cherry Madeira Cake is made with flour, sugar, butter, eggs, cherries, and baking powder. It takes 15 minutes to prepare and 1 hour to bake. This recipe serves 8 people.
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🧡 What You’ll Gain from Making This Cherry Madeira Cake Recipe:
- Moist Texture: The combination of soft butter, ground almonds, and self-raising flour ensures a moist and tender crumb, creating a delightful eating experience.
- Rich Flavor Profile: The use of golden or white caster sugar, vanilla extract, and candied glace cherries contributes to a rich and indulgent taste.
- Versatile Enjoyment: Perfect for various occasions, this Cherry Madeira Cake is versatile enough to serve as a teatime treat, a dessert, or a delightful snack.
- Easy Preparation: With straightforward steps and common ingredients, this recipe is accessible for both beginner and experienced bakers, making it a hassle-free yet impressive option.
❓ What Is Mary Berry Cherry Madeira Cake Recipe?
Mary Berry Cherry Madeira Cake is a delightful British treat crafted by combining soft butter, caster sugar, eggs, vanilla extract, self-raising flour, ground almonds, baking powder, and candied glace cherries. This indulgent cake boasts a moist texture and rich flavor, making it perfect for teatime or special occasions.
🥚 Mary Berry Cherry Madeira Cake Ingredients
- 175 g butter soft
- 175 g caster sugar golden or white
- 3 eggs large
- 1 teaspoon vanilla extract
- 200 g flour self raising
- 50 g ground almonds
- 1 teaspoon baking powder
- 200 g glace cherries candied
- 1 teaspoon butter for the tin
🥮 How To Make Mary Berry Cherry Madeira Cake
- Warm the oven up to 110 F/180 C/Gas Mark 4.
- Use the teaspoon of butter to grease the pan and then line it with baking paper.
- Cherry halves should be washed, cut in half, and dried on cooking paper.
- Mix the butter and sugar together in a food processor or big bowl until the mixture is very soft and fluffy. Add the vanilla extract and mix well.
- Separately beat the eggs, then add them to the cake batter one at a time, making sure to mix well after each addition.
- Toss the cherries with a tablespoon of the flour. Then, add the rest of the flour, baking powder, and ground almonds to the cherries.
- Use a metal spoon to mix the flour mixture in.
- Scoop out half of the batter and spread it out in the pan.
- Put in half of the cherries again.
- It’s done when a stick stuck in the middle of the cake comes out clean after 50 to 60 minutes of baking.
- Allow it to cool in the pan for five minutes, and then move it to a cold rack.
- Do not cut the cake until it is completely cool.
💭 Recipe Tips
- Use glace cherries, not fresh, to maintain the cake’s texture and prevent excessive moisture.
- Follow the recipe precisely; altering ingredients may affect the cake’s taste and consistency.
- Ensure the butter is softened at room temperature for an even and smooth batter.
- Don’t overmix the batter; it can lead to a dense cake. Gently fold ingredients until just combined.
- Check the cake’s doneness with a toothpick; a clean toothpick indicates it’s perfectly baked.
🍨 What To Serve With Cherry Madeira Cake?
Pair Cherry Madeira Cake with a dollop of clotted cream or a scoop of vanilla ice cream for a delightful treat. Serve alongside a cup of tea or coffee.
🎚 How To Store Leftovers Cherry Madeira Cake?
- In The Fridge. Keep Leftovers Cherry Madeira Cake in an airtight container at room temperature for up to five days.
- In The Freezer. To freeze wrap the cooled Leftovers Cherry Madeira Cake tightly in plastic wrap, then foil label and store for up to three months
🥵 How To Reheat Leftovers Cherry Madeira Cake?
- In The Microwave: Place Leftovers Cherry Madeira Cake slices in the microwave for 15-20 seconds on medium heat.
- In The Oven: Wrap in foil Leftovers Cherry Madeira Cake and warm in a preheated oven at 350°F (175°C) for 10 minutes.
- In The Steam: Reheat Leftovers Cherry Madeira Cake slices in a steamer for 5-7 minutes for a moist result.
FAQs
How Do I Prevent The Glace Cherries From Sinking To The Bottom Of The Cake?
To avoid glace cherries sinking, coat them lightly in flour before adding to the batter. This helps suspend them evenly throughout the Mary Berry Cherry Madeira Cake.
Can I Use Fresh Cherries Instead Of Glace Cherries, And How Would It Affect The Texture?
Using fresh cherries instead of glace cherries can alter the cake’s texture, as glace cherries contribute moisture and a distinct candied taste. Fresh cherries may result in a less sweet and moister outcome.
How Do I Prevent The Cake From Becoming Too Crumbly Or Dry?
To prevent the cake from becoming too crumbly or dry, ensure accurate measuring, and don’t overmix the batter. Additionally, avoid overbaking by checking doneness with a toothpick.
Can I Use Almond Extract Instead Of Vanilla Extract In The Recipe?
While almond extract imparts a different flavor, it can be used as a substitute for vanilla extract in the Mary Berry Cherry Madeira Cake recipe. Adjust the quantity for your desired taste.
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Mary Berry Cherry Madeira Cake Nutrition Facts
Amount per Serving
- Calories 264 Calories
- Fat: 5g
- Saturated Fat: 1g
- Trans Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 1g
- Cholesterol: 51mg
- Sodium: 81mg
- Potassium: 70mg
- Carbohydrates: 50g
- Fiber: 1g
- Sugar: 28g
- Protein: 10%
- Vitamin A: 2%
- Calcium: 67mg
- Iron: 1mg
Mary Berry Cherry Madeira Cake
Description
The Mary Berry Cherry Madeira Cake is made with flour, sugar, butter, eggs, cherries, and baking powder. It takes 15 minutes to prepare and 1 hour to bake. This recipe serves 8 people.
Ingredients
Instructions
- Warm the oven up to 110 F/180 C/Gas Mark 4.
- Use the teaspoon of butter to grease the pan and then line it with baking paper.
- Cherry halves should be washed, cut in half, and dried on cooking paper.
- Mix the butter and sugar together in a food processor or big bowl until the mixture is very soft and fluffy. Add the vanilla extract and mix well.
- Separately beat the eggs, then add them to the cake batter one at a time, making sure to mix well after each addition.
- Toss the cherries with a tablespoon of the flour. Then, add the rest of the flour, baking powder, and ground almonds to the cherries.
- Use a metal spoon to mix the flour mixture in.
- Scoop out half of the batter and spread it out in the pan.
- Put in half of the cherries again.
- It’s done when a stick stuck in the middle of the cake comes out clean after 50 to 60 minutes of baking.
- Allow it to cool in the pan for five minutes, and then move it to a cold rack.
Do not cut the cake until it is completely cool.
Notes
Use glace cherries, not fresh, to maintain the cake’s texture and prevent excessive moisture.
Follow the recipe precisely; altering ingredients may affect the cake’s taste and consistency.
Ensure the butter is softened at room temperature for an even and smooth batter.
Don’t overmix the batter; it can lead to a dense cake. Gently fold ingredients until just combined.
Check the cake’s doneness with a toothpick; a clean toothpick indicates it’s perfectly baked.