Cherry Almond Loaf Cake

Rate this recipe

A nice simple to make cake is a loaf cake.  In this case it is Cherry Almond Loaf Cake. I took this from a Nigella Recipe.  Reading some comments on her site seemed to imply that the cooking time was longer than that given.  However I found that the 45-60 minutes estimated time was just about right.  Many reviewers reported needing more time in the oven.  I would suggest to anyone who is going to bake, from recipes, to invest in a cheap oven thermometer.  I have found mine, which cost about £6, to be extremely useful.  When setting the oven to a particular temperature, according to the dial, the thermometer shows a higher temperature, so I know I have to reduce the heat to obtain the recommended temperature.  The same would, obviously, happen in reverse in some ovens, where there temperature is actually lower than the dial setting.  This could be why more time is needed, for some people, for this recipe.

As for the loaf cake, it turned out very well, and is a very tasty treat.  The recipe is simple and takes no time at all to make.  So I recommend anyone to try this.  The smell, as the the cake bakes, is that lovely, sweet, almond aroma.  It fills the room and just makes one want to take it out and eat it right away. Of course that is not possible.  You need to cool the cake down before removing it from the tin.  Then don’t hold back, hack into that cake and eat your fill, you will love it.

I must say the flavour is awesome. I used Morello Glace Cherries, and the taste is just divine.

Cherry Almond Loaf Cake


  • 200 grams natural-coloured glace cherries
  • 250 grams self-raising flour
  • 225 grams butter (softened)
  • 175 grams caster sugar
  • 3 large eggs (beaten)
  • 2 – 3 drops almond extract
  • 100 grams ground almonds
  • 6 tablespoons milk
  1. Preheat the oven to 170ºC/gas mark 3/325ºF. 
  2. Halve the cherries, wash them in a colander under cold water, then pat them dry, toss them in some flour and shake well to get rid of excess.
  3. Cream the butter and sugar until light and fluffy.
  4. Gradually add the beaten eggs and almond extract, then gently fold in the flour and ground almonds. 
  5. Fold in the cherries and then the milk and spoon the thick mixture into a lined and buttered loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches) and bake for ¾-1 hour, or until a cake-tester comes out clean.
  6. As with all of these sorts of cakes, leave in the tin on a wire rack until completely cooled.

Leave a Reply

Your email address will not be published. Required fields are marked *