Cake with Glace Cherries

Glace Cherry Cake: A Bright and Cheerful Dessert

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Welcome to our tasty journey with Glace Cherry Cake! It’s a dessert full of color, sweetness, and flavor. Perfect for any event, from birthdays to tea times. Get ready to enjoy every bite!

The Glace Cherry Cake looks amazing. Its vanilla sponge is filled with bright red cherries. This dessert tastes great and looks like a work of art.

Enjoying this cake is pure joy. The cherries add fruity sweet pops to the soft vanilla. Each bite is a mix of perfect flavors and textures.

This cake is great for celebrations or making a regular day special. Its bright look and taste will win over anyone who loves dessert. Get set for a treat that you won’t forget.

Ingredients and Preparation

To make the Glace Cherry Cake, here’s what you’ll need:

  • 210 g of glacé cherries
  • 85 g of plain flour
  • 90 g of butter
  • 145 g of caster sugar
  • 2 eggs
  • 1 tsp of vanilla extract
  • 125 g of self-raising flour
  • 80 ml of milk

Starting right can make your Glace Cherry Cake great. First, cut the glacé cherries into small pieces. Then, coat them in a little flour. This keeps them from sinking in the cake, spread evenly instead.

Now, beat the butter and sugar together until it’s light. Adding eggs, one at a time, makes it soft. Mix in the vanilla for a tasty smell.

In another bowl, mix the plain and self-raising flour. Slowly add this to the butter mix along with the milk. Begin and end with the flour. This makes a soft vanilla sponge.

Lightly fold the cherries in the batter. Be gentle, so you don’t ruin it. Pour the batter into a tin, lined with paper. Bake at 180 degrees C for about 35 minutes until it’s golden.

You’ll have a wonderful Glace Cherry Cake, filled with vanilla and juicy cherries.

Ingredient Quantities

Ingredients Quantity
Glace Cherries 210 g
Plain Flour 85 g
Butter 90 g
Caster Sugar 145 g
Eggs 2
Vanilla Extract 1 tsp
Self-Raising Flour 125 g
Milk 80 ml

Mary Berry’s Cherry Cake Recipe

Mary Berry, a British National Treasure, shares her cherry cake recipe. Her version uses self-raising flour, softened butter, caster sugar, and more. Her secret? Adding lemon zest and ground almonds for extra flavor.

First, get the cherries ready. Cut them into quarters and wash them well. Then, dry them thoroughly. This step spreads the cherry flavor throughout the cake.

Now, cream the butter and sugar until it’s light. Mix in the lemon zest for a refreshing taste.

In another bowl, whisk the eggs. Add them slowly to the butter and sugar mix, stirring well.

Add the flour and almonds by sifting them in. Gently fold these into the mix.

Now, it’s cherry time. Gently mix in the glacé cherries. Be careful not to overmix to keep them from sinking.

Pour the batter into a savarin mould and bake. Check it’s done with a skewer test.

As the cake cools, make the lemon icing. Mix icing sugar with lemon juice until smooth.

Once the cake cools, drizzle the icing on top. Then, add almonds and halved cherries for decoration.

cherry cake


The Glace Cherry Cake is a burst of flavor ideal for any event. A light vanilla sponge dotted with red cherries looks amazing. Whether in its classic form or Mary Berry’s twist, it’s bound to shine on any table.

This dessert is perfect for celebrations or just for you. Its looks and taste set it apart from others. So, treat yourself to this amazing cake. Enjoy every slice. You’ve earned it!

Try this incredible dessert, the Glace Cherry Cake, and you’ll be hooked. It’s a standout with its bright hues and tasty ingredients. Perfect for parties or a self-indulgent moment. Go ahead, savor this delightful ending to any meal!


How do I prevent the glacé cherries from sinking to the bottom of the cake?

To prevent glacé cherries from sinking, chop and flour them before mixing. This makes them float evenly in the cake.

How long should I bake the Glace Cherry Cake for?

Bake the Glace Cherry Cake at 180 degrees C for around 35 minutes. It’s done when golden brown. Check with a toothpick – if it comes out clean, the cake is ready.

Can I use a different type of flour for the Glace Cherry Cake?

Yes, you can use a different flour. Still, self-raising flour is best for a light, fluffy cake. For other flours, adjust the recipe’s raising agent.

Can I substitute the butter with a different type of fat?

Substitute butter with margarine or oil if you wish. Yet, know it might change the cake’s taste and feel. Butter makes the cake rich and tasty.

Can I freeze the Glace Cherry Cake?

Yes, the Glace Cherry Cake freezes well. First, cool the cake fully and wrap it tightly. It’ll keep for up to 3 months. Thaw in the fridge, then serve at room temperature.

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