Cherry and Almond Bundt Cake

Yield: 9-inch cake

Cherry Bundt Cake

Cherry Almond Cake

This delicious cherry cake is moist and studded with french glacé cherries throughout the cake, and ground almonds and lemon zest for flavour and texture. Topped off with a fresh lemon glacé icing and sprinkled with toasted almonds and quartered glacé cherries.

Prep Time 15 minutes
Cook Time 35 minutes

Ingredients

CAKE

  • 200g/7oz glacé cherries
  • 225g/8oz self-raising flour, sifted
  • 175g/6oz butter, softened plus extra for greasing
  • 175g/6oz caster (superfine) sugar
  • zest of 1 lemon
  • 50g/1¾oz ground almonds
  • 3 large eggs

ICING/DECORATION

  • 175g/6oz icing (confectioners’) sugar, sifted
  • 1 lemon juice (approx. 2½ tbsp)
  • 15g/½oz flaked almonds, toasted
  • 5 glacé cherries, quartered

Instructions

Cake

  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
  2. Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
  3. Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.
  4. Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack completely.

Icing

  1. Mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.

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12 Comments on “Cherry and Almond Bundt Cake”

  1. Medeja August 16, 2014 @9:17 am Reply

    Yes, sometimes nice to have a break from chocolate. I wouldn't mind cherries instead :) looks really yummy!

  2. Erika August 16, 2014 @5:18 pm Reply

    It looks so beautiful! I've never mastered the art of making such a gorgeous icing. I'll have to try your directions :)

  3. Jessica @ Sweet Menu August 17, 2014 @10:57 pm Reply

    How delicious does this cake look! I just love how you've decorated it! I really need to get my hands on a bundt pan.

  4. The Partiologist August 18, 2014 @12:17 pm Reply

    Another amazing recipe girl - I love cherries and baking a bundt cake is perfect for me - everyone would know if I got into it and ate a slice, unlike a cupcake! :)

  5. Dorothy @ Crazy for Crust August 19, 2014 @3:38 am Reply

    This is such a gorgeous cake Lisa!! That glaze is calling my name.

  6. Jess @ On Sugar Mountain August 19, 2014 @6:16 pm Reply

    What a gorgeous bundt cake, Lisa! I never managed to get bundt cakes to work for me, but that glaze paired with those cherries is absolutely stunning! I can't believe the summer is almost over either, but I can't ignore the growing excitement I feel for pumpkin and apple everything! ;)

  7. Jocelyn@Brucrewlife August 28, 2014 @7:48 am Reply

    Oh cherry bundt cake, how I love you! Everything about this cake is calling to me!! Yum! :)

  8. Nadelle Sylvester November 18, 2014 @7:35 am Reply

    Hi lisa ! I abosolutley love this recipe . Just wanted to know the .. The cake you made in the above pictures , did you mix all ingredients in one bowl or did you start with your butter and sugar first because I love how the insidee of the cake is "crumby "

    1. Lisa | Sweet 2 Eat Baking November 18, 2014 @9:35 pm Reply

      Thanks Nadelle. I know what you mean– the baker in you wants to cream the butter and sugar first, but you have to fight against that inner devil telling you to do that, because yes, it's a dump it all in the bowl together and mix together recipe. :)

      Only 1 bowl to lick clean after, and a moist and delicious crumbly cake. Win win.

      If you decide to make this cake, do let me know how it turns out. Thanks for stopping by.

  9. Jane mason November 10, 2017 @9:44 am Reply

    I have a 10 cup bundt tin, im thinking these ingredients will be rather lost in this size tin.
    Infact they are less ingredients than i put in my 8 inch ordinary cake tin,
    If i was to increase it by a third ,woukd that work ?
    Many thanks Jane

    1. Lisa | Sweet 2 Eat Baking December 20, 2017 @4:50 pm Reply

      Hi Jane. Sorry for the delay in responding (for some technical reason I wasn't able to respond earlier).

      Blimey! Your bundt Tim sounds enormous. All our tins are pretty much a standard size here. I'm pretty sure the tin I used for this cake was a 9" cake, but I'm guessing it must have been shallow in comparison.

      You certainly can try adjusting the ingredients to suit your pan size, and I have a conversation guide which covers upscaling cake recipes here on the blog. However, you might need to adjust temperature and baking times to suit.

      I hope that helps. :)

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