This recipe transforms a traditional cherry cake into an easy-to-make delight using the all-in-one method. It’s a buttery, flavorful cake studded with juicy cherries, perfect for any occasion.

A Family Favorite

My mother recounts a story of my father’s first encounter with my grandmother’s baking. He complimented her on her “lovely Madeira cake,” unaware he was actually enjoying her prized cherry loaf cake. His mistake? His slice contained no cherries! This recipe ensures every slice is packed with those ruby gems.

The Perfect Cherry Cake Recipe

This classic cherry cake is based on my grandmother’s recipe – a firm, flavorful cake that keeps well. It’s my go-to recipe for a quick and easy treat. If you prefer a softer, iced version, check out my Iced Cherry Cake recipe.

Key Ingredients and Their Importance

Cherries: Whether you prefer bright red or darker, naturally dyed cherries, the choice is yours! Just be sure to check for natural dyes, especially if baking for children.
Butter: The buttery flavor is essential to this cake’s appeal. Use real butter for the best taste, just as my grandmother always did.
Ground Almonds: Ground almonds enhance the flavor, add a delightful texture, and help the cake retain moisture, keeping it fresh longer.

Variations and Adaptations

Fresh Cherry Cake: When fresh cherries are in season, use them! You’ll need about 250g of washed and stoned cherries (yielding approximately 220g for the cake). Halve or quarter the cherries and incorporate them as directed in the recipe. The cooking time remains the same. See the separate recipe for Fresh Cherry Cake for detailed instructions.
Round Cherry Cake: Bake the cake in a 7-inch/18cm deep round tin. The cooking time remains the same.

Secrets to Success: The All-In-One Method

This cherry loaf cake employs the simple all-in-one method. Just combine all ingredients in a bowl and mix well! However, there are a couple of key points to remember:

Soft Butter is Crucial: Your butter must be very soft, especially if mixing by hand. If needed, soften it gently in the microwave in short bursts, being careful not to melt it.
Fold in the Cherries: Do not include the cherries in the initial mix. They must be folded in gently by hand at the end. This prevents the cake from turning pink with cherry flecks.

Ensuring Cherries in Every Slice

To guarantee every slice is bursting with cherries:

Use a generous amount of cherries.
Wash and thoroughly dry the cherries before adding them to the batter. This helps prevent them from sinking to the bottom (although some sinking is natural).
Quartering the cherries can help distribute them more evenly, but halving them creates lovely, large cherry chunks, which I prefer.
For a truly impressive presentation, reserve some cherries and gently push them into the batter after it’s in the tin.

Troubleshooting Common Issues

Dry Cake: If your cakes tend to be dry, refer to my article, “Why Is My Cake Dry?” for common causes and solutions.

Storage and Freezing Instructions

Freezing: Cherry cake freezes beautifully. Wrap it tightly in foil or beeswax wraps and store it in the freezer for up to three months. For smaller households, freeze half the cake to enjoy later. I often bake two cakes at once and freeze one, as it’s such a popular treat.

Recommended Equipment

Baking Parchment Loaf Tin Liner: Using a liner makes baking and cleanup a breeze. It also helps keep the cake moist when freezing or storing it in the refrigerator.
Beeswax Loaf Wraps: These reusable wraps are an eco-friendly alternative to cling film, foil, and plastic bags, perfect for wrapping loaf cakes for freezing. They are washable and can even be rejuvenated, making them a worthwhile investment.

This lovely buttery cherry cake is a family favorite!