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Cherry and almond loaf cake recipe

Cherry and almond loaf cake recipe

  • Recipes
  • Dish type
  • Cake
  • Loaf cake
  • Fruit loaf
  • Cherry loaf cake

Fruity loaf cake ideal for afternoon tea! Coating the cherries with flour before stirring in keeps them from sinking.

Derbyshire, England, UK

177 people made this

IngredientsMakes: 1 loaf

  • 150g cherries (fresh or glace)
  • 25g plain flour
  • 150g butter
  • 150g caster sugar
  • 4 drops almond essence
  • 3 medium eggs
  • 150g self-raising flour
  • 75g ground almonds
  • 1 lemon, zested and juiced
  • 25g flaked almonds (optional)

MethodPrep:20min ›Cook:1hr ›Extra time:5min cooling › Ready in:1hr25min

  1. Preheat the oven to 180 C / Gas 4. Grease a 900g loaf tin or line with baking parchment.
  2. Wash the cherries and leave to dry. Then coat them with the plain flour. Set aside.
  3. Put the rest of the ingredients (except the flaked almonds) into a mixing bowl and beat with a wooden spoon until smooth batter like consistency.
  4. Fold in the coated cherries, ensuring they are totally combined in the mixture.
  5. Pour into the loaf tin and level with a spatula or a metal spoon. Sprinkle on the flaked almonds.
  6. Bake in the oven for 50 to 60 minutes - insert a skewer into the middle of the cake. If it comes out clean, it is cooked.
  7. Leave in the tin for 5 minutes and then turn out on to a wire rack.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (6)

I have made this cake a few times and my cherries always sank even after using the tip but today i decided to put the cherries (minus the flour) on the top just before going in the oven and it worked a treat. My cherries sank but ended up evenly placed throughout the cake.-09 Feb 2014

I tried this recipe today.. the batter is so incredibly thick that it is extremely difficult to smooth it out... Baked OK but due to the unevenness of the batter the middle sank in and so the look of the middle was not good at all. is the batter suppose to be so so thick?I folded in the coated cherries as stated, but they still sank to the bottom. On the up side the taste was good.-26 May 2013

Bing Cherry Loaf

One of my favorite fruits of summer is Bing Cherries and this loaf is one of the best cake-style quick bread I ever had.

It's actually hard for me to make this cake when I just about devour every cherry in the bag from the farmers market when in season.

Of course, if you're not a fan of this fruit, you can choose another, peaches diced, apples, berries, or another you like work fine in this versatile batter.

This recipe is a basic butter-style cake-like quick bread that is super moist and addicting, you just can't stop eating it.

You can adapt it any way you like but this is our number 1 favorite summer muffins along with Best Mango Muffins.

Just remember to read the tips and suggestions before getting started to make your perfect summer loaf!

We also love Summer Style Berry Muffins plus my delicious roundup post on The Best Quick Bread and Muffin recipes for you to check out.

The sweetness of the cherries and the tender texture smells fabulous while baking!

Scroll down to the printable recipe card to get this in your ovens today.

  • 2 cups halved red candied cherries
  • ½ cup blanched slivered almonds
  • ½ cup cake flour
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 4 eggs
  • 1 ¾ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup milk

Combine cherries, almonds, and 1/2 cup flour in a bowl mix until fruit is well coated.

In another bowl, combine 1 3/4 cups flour, baking powder, and salt. Stir well to blend.

Cream butter or margarine, sugar, and flavorings together until light and fluffy. Add eggs one at a time, beating for one minute with mixer on high speed after each addition. Add flour mixture to creamed mixture alternately with milk, starting and ending with flour mixture. Stir in floured fruits and nuts. Spread batter into greased and floured bundt or tube pan.

Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely. Wrap cooled cake in aluminum foil, and store in cool place for several days to allow cake to ripen.

Drain cherries and reserve juice adding water if needed to make 1/2 cup liquid. Chop cherries coarsely and pat dry.

In mixing bowl cream butter and sugar adding eggs one at a time. Beat in vanilla or almond flavor. Combine flour, baking powder and salt and add to creamed mixture alternately with cherry juice. Stir in cherries and almonds if using.

Place in greased and floured 9 x 5 inch loaf pan. Bake at 350 degrees F for 50 minutes or tested done in center with toothpick.

Cool 10 minutes in pan and remove. Wrap and slice the next day. Bread freezes well.


  • 1 cup Plain Flour
  • ½ cup Almond Meal
  • 1.5 cup Pitted Cherries
  • ¾ cup Sugar
  • 1 cup Milk
  • 2 tsp Baking Powder
  • 1.5 tsp Vanilla Essence
  • ¼ cup Butter
  • ¼ tsp Salt
  • ¼ cup Almond Slices (optional)




Cherry Almond Loaf Cake

I love fresh cherries, but don’t often bake with them as I’m the only one in our house who really enjoys them. At least, I was until now. Even my husband, who really does not like cherries one bit, loves this Cherry Almond Loaf Cake.

This post contains a affiliate links. Full disclosure policy.

I was inspired to make it by Nigella Lawson, who included a Cherry Almond Loaf made with glacé cherries in her wonderful book How to be a Domestic Goddess. Of course glacé cherries are a very different thing to fresh in terms of flavour and texture so I had to play around with the recipe to get the results I wanted. I even enlisted my husband’s work colleagues to taste test the final two versions of my cake. This recipe was the hands down winner.

Cherry Almond Loaf

Some recipes come from inspiration while other recipes are simply born out of need as this one was. Cherry season had just begun here in Umbria and I was really craving some fresh, tart cherries. I really do love cherries, but I like mine firm and eaten soon after they are picked. I sent my husband to the store to pick up a couple of items for me and told him to get cherries as well if they looked good. I generally prefer to buy almost all of my produce from the outdoor markets rather than the corner grocery store, but thought I’d take a chance this one time. My husband did indeed bring home a big bag full of cherries, but for me they were overripe and just not the kind I love to nibble on. Not wanting to let an entire bag of cherries go to waste, I decided to bake something with them instead. Since almonds and cherries go so well together, I adapted a simple loaf recipe I use often to include both ground almonds and my overripe cherries and I really was pleased at how well it turned out. While firm, tart cherries are great for eating, ripe sweet cherries are wonderful in baked goods! You could also use another fruit in place of the cherries, such as raspberries, chopped fresh apricots or peaches. Please note that the yolks of Italian eggs tend to be much darker in color than those of North American eggs which is why this loaf has such a golden color.

Gluten Free Cherry Almond Loaf Recipe

Firstly, let me thank all of you for your lovely congrats on my three years of blogging. It has been such a joy but the biggest joy of all has been the people I have met, virtually and in person, through this wonderful medium. I cherish all my readers. But enough of the sappy stuff, let’s get to the winner!

I used one of those random number generator thingys and the winner is…

Jas of The Gluten Free Scallywag is the winner of a $200.00 gift card from! Congrats Jas – I hope this will help you fulfill a little of your wish list!

This is also the kick off of December’s Go Ahead Honey, it’s Gluten Free monthly event. Started by the lovely and oh so talented Naomi of Straight Into Bed Cakefree & Dried, this event is a monthly, theme based round up of glorious gluten-free food.

This year I am hosting and the theme is Family Traditions. Here’s what you do – write a post (linking back to this one) with a gluten-free recipe of your favorite Family Holiday Traditions, whatever that means to you, and send me an email at [email protected] with a link to the post and a photo by December 27, 2010, I will do a round up at the end of the month. You don’t have to have a gluten-free blog to enter but the recipe MUST be gluten-free!

Like a lot of people, we get up early on Christmas morning and gather around the tree to open presents. It takes us hours! So of course we need sustenance to get us through until we gather for a big Christmas breakfast. I squeeze fresh orange juice (Santa always leaves oranges in our stockings), make coffee and tea and always, always have a gluten-free nut bread to nibble on during the present opening mayhem. I love this gluten-free Cherry Almond Loaf, it is so pretty and festive, studded with maraschino cherries and almonds and topped with a sweet glaze but most importantly, delicious! You can make it the day before leaving your morning free for other, more important things!

As a note, the gluten-free flours, starches and xanthan gum can be substituted with 2 cups of a good all purpose gluten-free flour.

What happens when you combine juicy sweet cherries with a bunch of good old pantry and fridge staples? The answer is a cake that is perfect from breakfast to dessert, and all that's in between.

Let's gather the ingredients:

  • soft white whole wheat flour (but all-purpose, cake flour, whole wheat, or spelt flour would work as well)
  • almond flour (although I prefer to grind almonds myself to achieve a less finer texture)
  • raw cane sugar
  • eggs
  • butter or oil (or a mix of the two like I did)
  • vanilla extract
  • pinch of salt
  • baking powder
  • cherries

The prep goes something like this:

  • In the bowl of a stand mixer, or in a large bowl using a hand-held mixer, work the soft butter (or butter and oil) with the sugar until smooth.
  • Add the eggs, one at a time, to the butter/sugar mixture, and the vanilla. Mix to combine.
  • In another bowl whisk the almond flour, whole wheat flour, baking powder, and salt.
  • Then, add the sifted flour mixture and blend just until combined.

  • Lastly, add a few of the cherries in the batter and mix with a spatula. Pour this mixture into the prepared pan. Add the rest of the cherries to the surface, pressing a little into the batter. Eat the leftover cherries, if you have it.
  • Bake for about 40-45 minutes or until a cake tester inserted in the center comes out clean.

Almond raisin cake with sherry

Tip the raisins into a bowl, pour over the sherry, then leave for at least 30 mins to soften. Meanwhile, heat oven to 180C/ fan 160C/gas 4. Lightly grease a deep 20cm round cake tin, then line the bottom with a circle of greaseproof paper.

Mix together the yogurt, oil and eggs. Put the remaining dry ingredients into a large bowl, pour in the yogurt mixture, then stir together until smooth. Scoop half the raisins out of the sherry, then stir into the batter. Spoon into the prepared tin and smooth the surface with a spoon. Cook in the oven for 50-55 mins until the top springs back when pressed lightly and a skewer inserted into the middle of the cake comes out clean.

Take a skewer and prick all over the cake. Pour over 5 tbsp of the soaking sherry and let it soak in. You can make up to this point 3 days in advance and store in an airtight container. Serve warm or leave to cool, then dust with icing sugar. Warm the rest of the soaked raisins and sherry, then serve alongside the cake with some vanilla ice cream.


This cake keeps really well, so I always make it at least a day in advance. If you want to warm the cake before serving, put it back in its tin, cover with tin foil and set in a 160C/fan 140C/gas 3 oven for about 10-15 mins.