Cherry Cake Recipe

Cherry Cake Recipe

Cherry Dessert Cake

Prep Time ~20 mins Cooking Time ~45 Mins
Approx Cost ~£4.00 Difficulty ~Easy
Freeze ~No Serves ~8


4oz / 125g butter or margarine

5 ½ oz / 165g self raising flour

1 level teaspoon baking powder

2 eggs, beaten

4oz / 125g caster sugar

1 ½ tablespoons white wine

1 ½ teaspoons rose water (optional)

½ level teaspoon grated or ground nutmeg

8oz / 250g fresh cherries, pitted or a 15oz (450g) can black cherries thoroughly drained and pitted

6 tablespoons double cream

4 tablespoons thick natural yogurt


  • Grease and line an 7 - 8inch (18 - 20cm) round spring form cake tin with non- stick parchment (baking) paper
  • Melt the butter in a saucepan and then cool until barely warm but not set.
  • Sift in the flour and baking powder and mix into the butter with the eggs, sugar, wine, rose water and nutmeg; beat well with an electric hand mixer.
  • Pour half the mixture into the prepared tin, arrange the cherries over it and then add the remaining mixture, making sure all the cherries are covered.
  • Cook in a preheated oven; 180C, Gas mark 4, for about 45 minutes or until golden brown and a skewer inserted in the middle comes out clean.
  • Cool in the tin for a few minutes then remove carefully onto a wire rack. Dredge with icing sugar and leave until cold.
  • To serve, whip the cream until stiff and fold in the yogurt.