Cherry and Almond Bundt Cake

Cherry Bundt Cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 9-inch 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.



  • 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


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



  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.


  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.

Mary Berry / from The Great British Bake Off

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