Dessert - Mary berry cherry madeira cake recipes

Author: Roy Snook

Dessert Snack Cakes and baking Afternoon tea

This delicious cherry cake is my adaptation of Mary Berry's Cherry Cake recipe - I had to reduce the measurements of the cake to fit my smaller savarin mould, as well as adding a little extra lemon zest and juice to the cake and icing. An easy cherry loaf cake that's moist and tender with ground almonds that just needs a cup of tea.

Mary Berry Cherry Cake
Easy cherry cake
Cherry and Almond Cake
Lemon Madeira cake with candied peel
How do I stop my cherries sinking in a cake?
Do you wash glace cherries before baking?
Why is my cherry cake dry?
Why is my Madeira cake dry?

Mary Berry Cherry Cake

This delicious cherry cake is my adaptation of Mary Berry's Cherry Cake recipe - I had to reduce the measurements of the cake to fit my smaller savarin mould, as well as adding a little extra lemon zest and juice to the cake and icing.
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: British
Number of ingredients: 11

Ingredients:

How to cook:

Pre-heat oven to 180C/350F/Gas mark 4. Spray an 18cms/7" savarin mould or bundt tin with some cake release spray or grease with butter.
Cut the cherries for the cake into quarters, rinse them well in warm water and then dry thoroughly before sprinkling some flour over them, toss in the flour to coat them all.
Measure the rest of the cake ingredients into a large mixing bowl and beat well for 2 to 3 minutes - I used a hand held mixer - until the ingredients are well blended. Add the cherries and lightly fold them into the cake batter.
Spoon the cake batter into the prepared tin or mould and smooth the top with the back of a spoon. Bake for 35 to 40 minutes, or until well risen and golden brown. Test by inserting a skewer into the middle of the cake, it should come out clean if the cake is baked.
Leave to cool in the tin for 10 minutes and then turn it out to cool completely on a wire rack.
When the cake is cold, make the icing by mixing the icing sugar with the lemon juice to make a thick paste. Place the cake on a serving plate and drizzle the icing over the cake with the back of a spoon. Scatter the toasted almonds over the icing and then arrange the cherries on top.

Notes: Cherry Madeira Cake Mary Berry Recipes, A favourite in our family is the Cherry Madeira, so to mark the start of GBBO series 6 I pimped up Mary Berry's Madeira Cake Recipe with Cherries, a perfect

Tags:

lemon madeira cake with candied peel mary berry cherry madeira cake madeira cake with candied peel

Easy cherry cake

An easy cherry loaf cake that's moist and tender with ground almonds that just needs a cup of tea. Remember to coat the cherries in a little flour so they don't all sink to the bottom of the cake.
Provided by: Annie Rigg
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 10 servings
Number of ingredients: 13

Ingredients:

200g/7oz natural coloured glacé cherries
1 tbsp plain flour
200g/7oz unsalted butter, softened, plus extra for greasing tin
175g/6oz caster sugar, plus 1½ tbsp
4 free-range eggs
1 tsp vanilla extract or almond extract
1 tsp finely grated lemon zest
250g/9oz self-raising flour
1½ tsp baking powder
pinch salt
75g/2½oz ground almonds
2 tbsp milk
25g/1oz flaked almonds

How to cook:

Preheat the oven to 170C/160C Fan/Gas 3½. Grease and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper.
Cut the cherries in half, tip into a sieve and rinse well under warm water to remove the sticky syrup. Dry well on kitchen paper and tip the cherries into a bowl, add the plain flour, mix well to coat and set aside.
Cream together the softened butter and 175g/6oz caster sugar until really pale and light. This will take 3–4 minutes and is quicker and easier using a freestanding mixer but an electric hand whisk also works well. Add the eggs, one at a time and mix well between each addition.
Add the vanilla extract and lemon zest and mix again to combine.
Sift the flour, baking powder and a pinch of salt into the bowl, add the ground almonds and milk and beat until smooth and thoroughly combined.
Fold the cherries into the mixture and spoon into the prepared loaf tin. Spread level with the back of a spoon, sprinkle with the remaining caster sugar and scatter with the flaked almonds. Bake on the middle shelf of the preheated oven for 1 hour until the cake is golden-brown, well-risen and a skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly loosely cover the top with a sheet of foil for the last 15 minutes.
Leave the cake to cool in the tin for 10 minutes and then carefully lift out onto a cooling rack and leave until cold before slicing.

Notes: Mary Berry's cherry cake recipe, Mary Berry's cherry cake recipe ; Produce. 200 g Glace cherries. 5 Glace cherries. 1 Lemon ; Refrigerated. 3 Eggs, large free-range ; Condiments. 1 Lemon, juice

Cherry and Almond Cake

This beautiful cherry and almond cake recipe from The WI Cookbook is a British tea-time classic. It's a perfect bake for a quiet afternoon in the kitchen.
Provided by: Mary Gwynn
Yields: 1 item
Number of ingredients: 9

Ingredients:

125g butter
125g caster sugar
2 large free-range eggs
pinch of salt
200g plain flour
1 tsp baking powder
50g ground almonds
50g glacé cherries, rinsed, dried and halved
2–3 tbsp milk, to mix

How to cook:

1 Preheat the oven to 180°C/fan oven 160°C/gas mark 4. Butter and base-line a deep 20cm round cake tin. Cream the butter and sugar together in a mixing bowl until pale and light. Beat the eggs with the salt and gradually add to the creamed mixture.
2 Sift together the flour and baking powder and fold it into the creamed mixture along with the ground almonds, in two batches. Then fold in the cherries (toss them in a little flour first, to stop them sinking to the bottom of the cake), adding milk as required to make a soft mixture.
3 Spoon into the prepared tin and level the surface. Bake for 1 hour until the cake is risen and golden and a skewer emerges from the centre of the cake clean and dry. Turn onto a wire rack to cool.

Notes: Cherry Madeira Cake, cake the cherries sunk. First time around I read that you should coat them in flour which did not work and this time I used Mary Berry's

Lemon Madeira cake with candied peel

Who doesn't love a lemon cake? Mary shows you how to make her simple all-in-one cake topped with candied lemon peel.
Provided by: Mary Berry
Total time: 180 minutes
Cook time: 120 minutes
Prep time: 60 minutes
Yields: 1 item
Number of ingredients: 9

Ingredients:

1 unwaxed lemon
200g/7oz granulated sugar
100g/3½oz caster sugar
175g/6oz softened butter
175g/6oz caster sugar
225g/8oz self-raising flour
50g/1¾oz ground almonds
4 large free-range eggs
1 large unwaxed lemon, finely grated zest only

How to cook:

For the candied peel, cut the lemon into 8 wedges, then cut out the flesh, leaving a 5mm thickness of peel and pith. Cut each wedge into 4 strips.
Pour 300ml/10fl oz water into a small pan, add the granulated sugar and heat, stirring until the sugar has dissolved. Add the lemon zest and simmer uncovered for 30-45 minutes, until the lemon peel is soft and translucent.
Drain in a wire sieve and leave to cool. Spread the peel out on a baking sheet lined with parchment and sprinkle with caster sugar. Place in the oven on the lowest setting (approximately 110C/90C Fan/Gas ¼) for 1 hour until dry.
For the cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a 18cm/7in deep round cake tin and line the base and sides with baking parchment.
Put the butter, sugar, flour, ground almonds, eggs and lemon zest into a large bowl. Using an electric mixer, beat for 1 minute to mix thoroughly. Turn into the prepared tin and level the surface.
Bake for 35 minutes. Decorate with 3 pieces of candied peel and bake for a further 20-25 minutes, until a skewer inserted into the centre, comes out clean. Leave in the tin for 15 minutes to cool before turning out onto a wire rack to cool completely.