Cake & Cookie Recipes > Almond and Cherry Cake with Sherry

How to make almond and cherry cake with sherry:
Cherry and almond make a popular combination in cakes and the sherry gives it a little bit of a kick!


4oz flour
4oz self raising flour
pinch of salt
9oz glace cherries, washed and halved
6oz butter
6oz caster/superfine sugar
3 eggs, lightly beaten
3oz ground almonds
6 tablespoons sweet sherry
(see measure conversions for more information)


- Preheat the oven to 350oF/180oC/gas mark 4.
- Grease and line a deep cake tin that is 7 inches in diameter.
- Sift the flours and salt together in a bowl.
- Toss the cherries in 3 tablespoons of the flour.
- Cream the butter in a large mixing bowl, add the sugar and beat until light and fluffy.
- Add the eggs gradually and beat well.
- Fold in the flour and almonds with a metal spoon until thoroughly mixed with the rest of the ingredients.
- Mix in the sherry and fold in the cherries.
- Place mixture into the cake tin and bake in the oven for 1 1/4 hours or until cake has shrunk slightly from the sides of the tin.
- Remove from the oven and leave cake in the tin for about 15 minutes.
- Turn out and cool on a wire rack.