All in One Cherry and Almond Loaf Cake

Cooking method:

  • Prep Time: 10 mins
  • Total Cook Time 1 hour
  • Total time: 1h 10 mins
  • Skill Easy
  • Serves 8 people

All in One Cherry and Almond Loaf Cake

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Dairy, Eggs

Recipe tags


  • 150g butter, softened, plus extra for greasing tin
  • 200g self-raising flour
  • 1 teaspoon baking powder
  • 130g caster sugar
  • 3 medium eggs
  • 1 teaspoon almond extract
  • 50g ground almonds
  • 1 tablespoon milk
  • 175g glacé cherries, rinsed, dried and halved
  • 25g flaked almonds

Cooking mode

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  • Step 1

    Preheat the oven to 170°C/Fan 155°C. Grease a 900g loaf tin with butter and line bottom with a piece of baking parchment. Set aside.

  • Step 2

    In a large bowl, sift flour and baking powder together. Add softened butter, caster sugar, eggs, almond extract, ground almonds and milk. Attach the hand mixer attachment to the power base, then assemble the beaters. Press power and begin mixing on speed 1, then gradually increase to speed 3. Mix for 1-2 minutes until combined.

  • Step 3

    Add the cherries into the mixture, select power and press the up arrow to begin mixing on speed 1 and continue beating until well combined. Transfer batter into the prepared loaf tin. Spread batter level with the back of a spoon. Sprinkle with flaked almonds. Bake for 1 hour until the cake is golden-brown, well-risen and a cocktail stick inserted into the middle of the cake comes out clean.

  • Step 4

    Leave the cake to cool in the tin for 10 minutes, and then carefully turn out onto a wire rack. Leave to cool before slicing.