Cherry and almond loaf cake

Name: Cherry and almond loaf cake
Total time: 1 h 30 min
Cuisine: British
Ingredients: 175g butter, softened; 175g caster sugar; 3 eggs, medium; 150g self raising flour; 50g ground almonds; 0.5 tsp almond extract; 150g glace cherries, quartered, rinsed and dried; 2 tbsp milk; 2 tbsp flaked almonds

A moist almond loaf with jewel-like glace cherries scattered through the crumb and flaked almonds on the crust.

Vegetarian

Time1 hr 30
LevelEasy
Costabout £0.43 a head
Oven160°C (140°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

10 slices

Ingredients

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175 gbuttersoftened
175 gcaster sugar
3eggsmedium
150 gself raising flour
50 gground almonds
½ tspalmond extract
150 gglace cherriesquartered, rinsed and dried
2 tbspmilk
2 tbspflaked almonds

Method

1
Heat the oven to 160°C (140°C fan). Grease and line a 900g loaf tin with baking paper.
2
Toss the quartered cherries in a spoonful of the flour so they do not sink.
3
Beat the butter and sugar for 3 minutes until pale and fluffy. Beat in the eggs one at a time, with a spoonful of flour each time.
4
Fold in the remaining flour, the ground almonds, almond extract and milk. Fold in the cherries.
5
Spoon into the tin, level the top and scatter with flaked almonds.
6
Bake for 1 hour 5 minutes, until golden and a skewer comes out clean. Cover with foil for the last 20 minutes if the top browns too fast.
65 min
7
Cool in the tin for 15 minutes, then lift out to cool completely.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.