Cherry and Almond Cake

"Ths is a delicious family type of cake. You never know where the marzipan will end up in the cake and it takes a bit of time to settle into a shape when you take it out of the oven."
 
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Ready In:
1hr 55mins
Ingredients:
10
Yields:
12 slices
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ingredients

  • 8 ounces butter, at room temp
  • 8 ounces sugar
  • 4 eggs, beaten
  • 8 ounces self rising flour
  • 8 ounces glace cherries, chopped
  • 4 ounces ground almonds
  • 2 -3 drops almond extract
  • 9 ounces marzipan
  • 2 ounces blanced almonds, halved lengthways
  • icing sugar, for dusting
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directions

  • Preheat oven to 160*C (325*F) Grease a deep 8 inch round cake tin and line the base and sides with wax paper.
  • Cream the butter and sugar together, 2 to 3 minutes, until light and fluffy.
  • Pour in eggs a little at a time, beating well after each addition.
  • Mix in the flour one third at a time.
  • Fold inthe cherries, ground almonds and almond extract until evenly mixed.
  • Spoon half into the tin.
  • Roll out the marzipan to a 7 1/2 inch circle.
  • Lay this on top of the cake mixture in the tin, then cover with the rest of the mixture.
  • Level with the back of a spoon and scatter the almonds on top.
  • Bake in the oven for 1 1/2 hours, covering with foil after 1 hour if it shows signs of burning.
  • The cake is done when it shrinks away from the side of the tin and a skewer inserted in the centre comes out clean.
  • Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely.
  • Dust with icing sugar before serving.

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Reviews

  1. I made this a while ago and it turned out amazing! Everybody loved it, will definately make again.
     
  2. Ran out of ground almonds - did half and half with dessicated coconut - I don't eat cake but am told it was excellent. Also put lemon juice in the marzipan. Thanks, Marie Alice! Mexy
     
  3. I got some good scales for christmas and had to try out this recipe as I had been eyeing it up for quite a while. What a lovely cake this is. Quite different than our north american cakes, more like a fruitcake in texture, but I loved it! The marzipan added a delicious touch and everyone that I served it to really enjoyed it, in fact several people wanted the recipe!
     
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