Cherry Almond Cake
This is a recipe my nanna copied from the TV in 1958 ~ she baked this again and again over the years, and the cake was always a delight to look forward to on visits. The cake is better cooked and kept, well wrapped in greaseproof paper or foil, for 3-4 days before being eaten - it just gets better and better!
½ lb butter
½ lb caster sugar
½ lb plain flour
¼ lb ground almonds
4 oz halved glace cherries
½ tsp baking powder
¼ tsp salt
Few drops vanilla essence
Preheat oven to Mk1/275F/140C.
Beat eggs well. Cream butter and sugar together well, add eggs.Sieve flour, salt and baking powder together, stir into mixture, add ground almonds, cherries and almond essence, mixing well but not beating. Put into an 8" greased tin, sprinkle top of cake with caster sugar, for frosted effect, bake 2 ½ hours at Mk1.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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