Mary Berry Cherry Loaf Cake Recipe

This moist, tender Mary Berry Cherry Loaf Cake is made with glacé cherries, self-raising flour, and almond extract, and ready in 1 hour 30 minutes. Slicing through the golden sponge reveals bright ruby-red cherries evenly suspended in every single piece. I love making this easy bake for afternoon tea with friends.

Why This Classic Works

I always struggled with cherry cakes because the fruit would sink straight to the bottom of the tin. This recipe changed everything by teaching me the crucial step of rinsing and tossing the cherries in flour.

The combination of almond extract and bright cherries creates a wonderfully nostalgic flavor profile. It is a reliable bake that consistently delivers a beautiful slice every single time.

Mary Berry Cherry Loaf Cake Ingredients

• 200g glacé cherries
• 175g softened butter
• 175g caster sugar
• 3 large eggs
• 200g self-raising flour
• 1 tsp almond extract
• 2 tbsp milk

How To Make Mary Berry Cherry Loaf Cake

1. 1. Prep the cherries: Wash the glacé cherries under warm water to remove sticky syrup, then dry them thoroughly with paper towels. Cut them into quarters and toss with two tablespoons of the measured flour.
2. 2. Make the batter: Preheat your oven to 160C Fan or 180C. In a large bowl, beat the softened butter, caster sugar, eggs, remaining self-raising flour, and almond extract until smooth.
3. 3. Fold the fruit: Gently fold the floured cherries and milk into the cake batter until just combined. Be careful not to overmix the batter.
4. 4. Bake the loaf: Pour the mixture into a lined 2lb loaf tin and level the top. Bake for 60 to 70 minutes until a skewer inserted comes out clean.

Recipe Tips

• Wash the cherries: Removing the syrup stops them from sliding to the bottom of the cake during baking.
• Use softened butter: Room temperature butter blends more easily, preventing a heavy or dense sponge.
• Check early: Ovens vary, so test the center with a skewer after 55 minutes to avoid a dry cake.

What To Serve With Cherry Loaf Cake

This sweet bake pairs beautifully with a hot cup of Earl Grey tea or strong black coffee. For a richer dessert, serve a thick slice alongside a dollop of clotted cream or warm custard.

How To Store

Store the cooled cake in an airtight container at room temperature for up to four days. You can also freeze whole or sliced portions wrapped tightly in foil for up to three months.

FAQs

Why did my cherries sink?

If the cherries were not washed, dried, and tossed in flour, they remain heavy and slippery. Chopping them smaller also helps them stay suspended in the batter.

Can I use fresh cherries?

Fresh cherries hold too much moisture for this specific sponge recipe. Stick to glacé cherries for the best texture and structure.

Why is my loaf cake dry?

Overbaking is the most common cause of a dry sponge. Always test the cake slightly before the recommended baking time ends.

Nutrition

• Calories: 320 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 75mg
• Sodium: 180mg
• Total Carbohydrate: 42g
• Protein: 4g

Try More Recipes:

• Mary Berry Carrot Cake with Walnuts Recipe
• Mary Berry Cherry Madeira Cake
• Mary Berry Boiled Orange Cake Recipe