There’s something special about cherries that can make any dessert irresistible, and when it’s a Mary Berry cherry cake, you know it’s going to be a treat for your taste buds. Mary Berry is a renowned British baker, and her cherry cake recipe is a classic that has been passed down for generations. It’s easy to make, and you can enjoy it for any occasion. So, let’s dive into the world of cherry cakes and learn how to make two delightful recipes that will make your mouth water.
Recipe 1: Mary Berry Cherry Cake with Almonds
Ingredients:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 50g ground almonds
- 225g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 400g can of cherries, drained
- Flaked almonds, for decoration
Instructions:
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Grease and line a 23cm round cake tin.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add in the eggs one at a time, beating well after each addition.
- Fold in the ground almonds, self-raising flour, and baking powder.
- Stir in the milk and canned cherries.
- Pour the mixture into the prepared tin and smooth the surface.
- Sprinkle flaked almonds on top.
- Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Calories: 373 kcal | Carbohydrates: 42g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 115mg | Sodium: 68mg | Potassium: 135mg | Fiber: 1g | Sugar: 28g | Vitamin A: 655IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg
Cooking Time:
Preparation time: 20 minutes | Cooking time: 45 minutes | Total time: 1 hour 5 minutes
Equipment:
- Large mixing bowl
- Handheld mixer
- Cake tin
- Wire rack
Serving Suggestions:
Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Variations:
You can substitute the canned cherries with fresh or frozen cherries. You can also add a teaspoon of almond extract for an extra almond flavour.
Substitutions:
If you don’t have self-raising flour, you can make your own by mixing 225g plain flour with 2 tsp baking powder.
Storage:
Store the cake in an airtight container at room temperature for up to 3 days.
Tips:
- Drain the canned cherries before adding them to the cake mixture to avoid excess moisture.
- To test if the cake is done, insert a skewer into the centre of the cake. If it comes out clean, the cake is ready.
Frequently Asked Questions:
- Can I use a different type of nut instead of almonds? – Yes, you can use any nut you like.
- Can I freeze the cake? – Yes, you can freeze the cake for up to 1 month.
Recipe 2: Mary Berry Cherry Madeira Cake
Ingredients:
- 175g unsalted butter, softened
- 175g caster sugar
- 3 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 400g can of cherries, drained
- Icing sugar, for dusting
Instructions:
- Preheat the oven to 160°C/140°C fan/gas mark 3.
- Grease and line a 900g loaf tin.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add in the eggs one at a time, beating well after each addition.
- Fold in the self-raising flour and baking powder.
- Stir in the milk and canned cherries.
- Pour the mixture into the prepared tin and smooth the surface.
- Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Dust with icing sugar before serving.
Nutritional Information:
Calories: 328 kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 93mg | Sodium: 42mg | Potassium: 121mg | Fiber: 1g | Sugar: 26g | Vitamin A: 485IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg
Cooking Time:
Preparation time: 20 minutes | Cooking time: 1 hour | Total time: 1 hour 20 minutes
Equipment:
- Large mixing bowl
- Handheld mixer
- Loaf tin
- Wire rack
Serving Suggestions:
Serve the cake with a cup of tea or coffee for a perfect afternoon treat.
Variations:
You can substitute the canned cherries with fresh or frozen cherries.
Substitutions:
If you don’t have self-raising flour, you can make your own by mixing 225g plain flour with 2 tsp baking powder.
Storage:
Store the cake in an airtight container at room temperature for up to 3 days.
Tips:
- Drain the canned cherries before adding them to the cake mixture to avoid excess moisture.
- To test if the cake is done, insert a skewer into the centre of the cake. If it comes out clean, the cake is ready.
Frequently Asked Questions:
- Can I freeze the cake? – Yes, you can freeze the cake for up to 1 month.
- Can I use a different type of fruit instead of cherries? – Yes, you can use any fruit you like.
Final Thoughts
There’s no denying that Mary Berry cherry cake is a classic that never goes out of style. Whether you’re a beginner baker or an experienced one, these recipes are easy to follow and will result in a delicious cake that everyone will love. The addition of cherries adds a fruity sweetness that complements the buttery cake, and the almond version brings a nutty flavour that is simply irresistible. So, what are you waiting for? Grab your ingredients, turn on your oven, and get baking!