Mary Berry Cherry Madeira Cake

This dense, crumbly Mary Berry Cherry Madeira Cake is made with glacé cherries, ground almonds, and lemon zest and ready in 1 hour 35 minutes. Cutting a slice reveals perfectly distributed ruby red cherries suspended throughout the rich golden sponge. I rely on this reliable bake whenever I need a comforting afternoon treat.

Why This Classic Works

I used to struggle with cherry cakes because the fruit always sank to the bottom of the tin. This recipe changed my approach by using a thicker batter and a generous dusting of flour on the washed cherries.

The addition of ground almonds provides a moist structure that holds the fruit perfectly in place. I learned that taking the time to thoroughly rinse the syrupy coating off the cherries is entirely worth the effort.

Mary Berry Cherry Madeira Cake Ingredients

• 200g glacé cherries
• 225g self-raising flour
• 175g caster sugar
• 175g softened butter
• 3 large eggs
• 50g ground almonds
• 1 lemon, zested
• 2 tbsp milk

How To Make Mary Berry Cherry Madeira Cake

1. 1. Prep the cherries: Wash the glacé cherries in warm water to remove the syrup, dry them thoroughly with kitchen paper, and cut them into quarters. Toss them in 2 tablespoons of the measured flour.
2. 2. Mix the batter: In a large bowl, beat the softened butter and caster sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition.
3. 3. Fold the dry ingredients: Gently fold in the remaining self-raising flour, ground almonds, and lemon zest using a large metal spoon. Stir in the milk to create a thick dropping consistency.
4. 4. Add the cherries: Carefully fold the prepared cherries into the mixture, ensuring they are evenly distributed.
5. 5. Bake the cake: Spoon the mixture into a lined 20cm round cake tin and smooth the top. Bake at 160C (140C fan) for 1 hour 15 minutes until a skewer inserted in the center comes out clean.

Recipe Tips

• Wash the cherries: Removing the sticky syrup prevents the cherries from sliding to the bottom of the cake during baking.
• Use room temperature eggs: Cold eggs can cause the butter and sugar mixture to curdle, resulting in a dense sponge.
• Do not overmix: Once you add the flour, fold it in gently to keep the sponge light and tender.

What To Serve With Cherry Madeira Cake

This cake pairs wonderfully with a hot cup of Earl Grey or English Breakfast tea. You can also serve it with a dollop of clotted cream or a light drizzle of lemon icing for extra sweetness.

How To Store

Keep the cake in an airtight container at room temperature for up to 5 days. You can also freeze the whole cake or individual slices wrapped tightly in cling film for up to 3 months.

FAQs

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or if the cake needs more baking time. Always wait until the final 10 minutes to check on your bake.

Can I use fresh cherries instead?

Fresh cherries carry too much moisture for this specific sponge and will alter the texture. It is best to stick with glacé cherries for reliable results.

How do I know when the cake is done?

The cake should be golden brown and firm to the touch. A skewer inserted into the center should come out completely clean without any wet batter attached.

Nutrition

• Calories: 380 kcal
• Total Fat: 21g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 180mg
• Total Carbohydrate: 44g
• Protein: 6g

Try More Recipes:

• Mary Berry Blueberry Muffin Recipe
• Mary Berry Blueberry Loaf Cake Recipe
• Mary Berry Blueberry and Lemon Cake Recipe