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Cherry Madeira Cake

Cherry Madeira Cake


Cherry Madeira Cake a perfect delicious moist Madeira – lovely! It’s so quick and easy – why not have a go?  It is one of the most popular recipes on the blog, it’s such a classic and so simple – I love it! A real teatime treat – that’s if you can wait until teatime!

So why is it called a Madeira Cake – well according to Wikapedia – it is a rich sponge cake that, contrary to its name, does not include Madeira, nor did it originate from the Madeira Islands. Historically, it was a popular cake to serve alongside glasses of the fortified wine in the 19th century in England.

And if you do decide to have a go at my Cherry Madeira Cake recipe then please drop me a note below the recipe, I love to hear your comments

And if you like this cake I have so many more I’m sure you’ll love Freda’s Apple & Fruit Loaf is very popular, as is my Lemon Drizzle Cake!

Thanks Cx

Kitchen Kit

You lovely peeps have started to ask me about kitchen kit. Well you need to know I use the below stand mixer! It’s quite an investment HOWEVER I love it and I know I will have it for life. I see it as my essential piece of kit. I also have lots of the attachments which I can talk about soon in another post Especially the pasta attachment ! Personally I believe this is the best stand mixer on the planet – but that’s just my view!


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  • 175g Butter, at room temp
  • 175g Caster sugar
  • 3 large Eggs
  • 1 teaspoon vanilla extract
  • 220g Self Raising Flour
  • 1 teaspoon Baking Powder
  • 150g glacé Cherries

Preparation Method

Double the mix for 2 – one will never be enough…..

  1. Pre-Heat the oven to Gas 4 / 180C
  2. Grease and line a 2lb / 900g loaf tin – I use those loaf liners they are fantastic
  3. WASH your Glace Cherries under the tap, dry and then roll lightly in self raising flour – you don’t want sinking cherries!
  4. Cream your butter and sugar until light and fluffy.
  5. Add one egg at a time beating well, don’t worry if it curdles a little just keep mixing and add a tablespoon of the flour. Then add the Vanilla extract!
  6. Next add  the baking powder and flour, mix well
  7. Finally tip in the flour rolled cherries – mix through
  8. Pop mix into tin, smooth top and bake on the middle shelf for approx. 1 hour – watch the top make sure it doesn’t burn – if it browns too quickly pop a piece of foil loosely over the top
  9. Test with a skewer – if it comes out clean it’s baked
  10. Remove from oven and cool on a wire rack! Then enjoy with a cuppa!


Margaret Lothian says:
Absolutely in love with this cake and my friends keep asking me to make it. Problem is when I printed the recipe I can't read it because of the black background. Could you please put the recipe on a light colored background ? I would really appreciate it.
    Clare x says:
    Hi Margaret - I look into it! Glad you love the recipe Cx
Paula J says:
Great for a last minute bake! So simple and easy with a flavour everyone will be happy with. Cherries give a lovely moistness when eaten too :) Must try again soon as my cherries sank! Mum reckons I didn't leave enough flour on them....xx
    Clare x says:
    Wash them- flour them lovely X Glad you loved it
Nicole says:
The recipe is not readable when printed out because of the black background. Such a shame.
    Clare x says:
    Hi Nicole if you use the "Print Me' button all the colour had been stripped out so it's perfect for printing Cx
Anonymous says:
Can you make this plain without cherries and can you add anthing else
    Clare x says:
    Yes of course you can - no problem - add some orange zest - lovely Orange Madera Cx
Seb says:
Great recipe and tastes very good indeed. I might try it as muffin cakes. My cherries did sink though ¯\_(ツ)_/¯
    Clare x says:
    Did you wash and roll? and made sure your batter wasn't too loose? :-(
Seb says:
Hi Clare, I did wash and roll but maybe my cake batter was a bit slack. I love cherry cake so I will have another try.
Karen says:
Probably the best cake recipe I've ever used! Delicious! Cooked through perfectly, really chuffed!
Teresa O'Keeffe says:
Hav just tried your cherry cake and it is so easy and delicious
Collina says:
Made this cake . It was awesome. Perfect...brought back so many memories. Thank you
Charles sinclair says:
Nice cake and flavour but cherries sank.
Denise says:
Put a few cherries to one side and when the mixture is in the tin put them on the top just before it goes in the oven.
Ebba says:
I was wondering how long in the oven it I were to make these as individual cupcake sized cakes? Planning on making jam filled snowball (covered in coconut)cakes with them.
    Clare x says:
    Sound amazing - I would say 20 minutes and keep checking! I'd love to hear how you get on Cx
Wendy Coleman says:
I removed syrup from cherries with paper towel, and halved them....no sinking. I imagine washing them may allow water to "hide inside" and cause the to sink.
Sally says:
Made this Thursday. Making it again as so good.
    Clare x says:
    Great to hear!!
Bev says:
I have made this with cherries & also with choc chips both go well & lovely
Melanie Morris says:
Lovely cake, made it twice and both times the cherries sank! First time I used whole cherries, washed dried rolled in flour and added whilst still in the mixer. Second time I cut them in half but added them by hand and saved a third to add when in the tin, they still sank!! Still delicious but would be nice to have cherries in the whole cake not just a layer in the bottom.
    Clare x says:
    Oh no Melanie - maybe a little thicker mix? x
John says:
Made this cake yesterday, it was a hit with my wife and I. When I made it I added the cherries and then used an electric mixer which resulted in them being macerated. Next time I will mix the cherries in by hand. Thank you for an excellent recipe that even a rookie baker like me could follow.
    Clare x says:
    Thanks John - great to here Cx
John E says:
Made this cake yesterday; hailed as a success by my wife. When I added the cherries I used an electric mixer: mistake, since they were macerated! Next time I will use my hands so that the cherries will remain whole. Thank you for a recipe that allows even a rookie baker to bake a successful cake.
April says:
Supper cherry cake, we like a few more cherries in our cake so added extra 100 grms
Anonymous says:
I am just making but added choc chips as well as cherries as love them both
Jacquie Reeve says:
Made this a week ago for ourselves and doubles the mixture. It is truly heavenly so moist. Now making another one for our local coffee morning where locals drop in for a cuppa and a slice of cake, fingers crossed they will love it too.
    Clare x says:
    Oh love this! It is a lovely cake - so glad you enjoyed! Hopefully your locals will love it too Cx
Pam says:
These are easy to make and delicious!
Anonymous says:
Cherry cake
Eileen says:
Vanda Baker says:
Is this cake okay to freeze please ?
    Clare x says:
    Hi Vanda I haven't tried freezing to but i don't see why not? Let me know if you do Thanks Cx
robert westwood says:
used fresh cherries...stoned..(the cherries..not me!) .... and absolutely wonderful ... great recipe..
    Clare x says:
    That really made me laugh!! I think you win the best ever quote on my blog! Glad you liked the recipe Cx
Sharon Whitehorn says:
Hi, how many days will this cake stay fresh after baking..??
    Clare x says:
    Have never tested - only ever lasts 2 days in our house! Wrapped in foil possibly 4 days? You need to give it a try - Thanks Clare
I am a sixty four year old gentleman but still a boy at heart! Just followed your recipe and doubled the mixture and then made two wonderful cherry Madeira cakes for two friends as a surprise! Both gave 10 out of 10 Wow factor or what! Best cherry cake recipe ever! Thankyou....Richard...
    Clare x says:
    Hi Richard - this is great - you have made my day :-) x
JoJo says:
I made this today and it tastes proper lovely. My new favourite cake.
    Clare x says:
    Great to hear JoJo x
Julia Best says:
Clare, was googling a recipe and LOVE that yours came up! Keep up the fantastic work lovely lady xxxx
    Clare x says:
    Oh Thanks Ju - this cake is so popular! xxx
Adwoa says:
What do you mean by ‘roll’ , is it rolling it with a rolling pin?
    Clare x says:
    Hi - what I actually mean is coat well in the flour - do not use a rolling pin - Thanks Clare
Alison Leeland says:
I did all the recommended tricks to stop my cherries sinking - washed, dried, cut into smaller pieces, dusted in flour, added at the end - they still sunk to the bottom! So frustrating - what is the magic trick to getting evenly distributed cherries please?
    Clare x says:
    Did you add any milk? maybe do all the above and don't add the milk? What size eggs did you use? Cx
Sel p says:
Made today and found the 1 hour cooking time to long and the cake become slightly burnt, did put foil on top
Kathy Bennett says:
Hi, I've not tried this recipe yet but intend to do so. I'm English and was always taught as a child that the traditional English way to make cherry cake was to halve, wash, DRY and then toss in half the flour the cherries before adding. This should prevent them sinking.
Rifat says:
Hi!! Thank you for your recipe. I just wondering can I skip butter as “ingredients” ?? Because, I’m allergic to it. If I can skip butter then can I go to the eggy step straight away or have to do anything else?? Please let me know. Thanks in advance.
    Clare x says:
    This recipe really needs the butter or margarine? Or why not try the Vegan Chocolate Cake on here? Thanks Clare
Top Recipes of 2018 from Fab Food 4 All & other Food Blogs! says:
[…] Cherry Madeira Cake – Easy Peasy Lemon Squeezy […]
David Smith says:
Nice gone in a day mainly me cherry did not sink goning to leave whole next time thanks for the recipe
    Clare x says:
    Really great to hear David - Thanks so much for your comment Cx
Anonymous says:
Made this and the cherries fell to the bottom. I washed and floured them and the batter was thick. But sure am going to try again.. Any other suggestions?.Val
    Clare x says:
    Hi - what sized eggs did you use? Cx
Val says:
Hi - what sized eggs did you use? Cx Hi Clare, I used large eggs. I'm going to try again . Hubby luved it, yummy
    Clare x says:
    Hi Val - I used Medium sized eggs Cx Glad hubby approved x
Mary says:
Fab recipe- really easy to make and absolutely delicious. I added a suger crust for my ver sweet-toothed husband. Thank you so much for sharing.
Mary says:
Thank you for sharing this lovely recipe. Quick and easy and absolutely delicious. I added a very thin sugar crust for my sweet- toothed husband as I was a little short on cherries (using up the Christmas cake leftovers). Good tip about using tin foil too - my oven is a bit unpredictable.
    Clare x says:
    So glad you liked it x
Anonymous says:
Thank you so lovely and easy to make I'll share this recipe. with my friends Thank you .
    Clare x says:
    Many thanks Cx
Jayne says:
Mmmm yummy 😋. Just made this with my 5 year old( although I didn’t wash the cherries 🍒) it’s so yummy and my cherry’s haven’t sunk. I had to use a round cake tin as my loaf tin was to small. And it only needed half hour cooking time.
    Clare x says:
    Fab to hear Jayne - Thanks for your comment Cx
John Davies says:
Hi there I do lots of baking, love trying different recipes, but had never made a cherry cake. A friend remarked how much he loves cherry cake etc so made one for a surprise. He loved it, was delicious, although majority of cherries were nearer the botton than spread out. My wife says I am a perfectionist, perhaps I am, but I just like hings as good as I can do. Anyway, cut cherries in half, washed & dried-even coated in some of the flour from recipe. Next time, think I will cut in quarters for a try. Thank you, easy recipe to folliw & lip smackingly good! Tonight I am going to try your lemon chicken recipe as Jenny (wife!) fancies a Chinese!? Will let you know what it was like....X
    Clare x says:
    Oh yes please do John! Love getting your comments Cx
John Davies says:
Hi Love baking but never before made cherry cake. Tried your recipe-yummy, though most cherries sank, despite washing,cutting in half then drying & covering in flour from recipe. Next time will cut maybe in quarters.. Tonight am trying your lemon chicken recipe-will post how it goes! My 1st post disappeared, so apologies if it reappears do you have two about my cake. X
Gwen says:
My husbands favourite cake now! Made it x 3 and has turned out well . Only problem- it doesn’t last long.
    Clare x says:
    Oh lovely to hear Gwen! Thanks for your comment Cx
George says:
I made this cake and followed the recipe but my cherries still sank to the bottom. The cake tasted amazing so I am going to do it again have you got any tips please
    Clare x says:
    Oh I'm sorry you cherries sank.... it's a strange thing. Try really washing well, rolling in flour and maybe hold back on the milk Cx
Jacqui says:
Have just taken cake out oven bit burnt round edges but still delicious. Cooked st 170 fan for 50 minutes. Covered for last 10 mins will foil
David Graham says:
I made it today 20 April 19 - came out perfectly and the cherries stayed where they should have ! The only thing was I baked it at 190 c but it took 90 mins to bake - it a problem though was lovely and moist.
Anonymous says:
How many calories in this recipe please. Before I eat it all
Julie says:
How many calories in this recipe please. Before I eat it all
    Clare x says:
    Zero ha ha - I have no idea Cx I can work it out
Sandra says:
I love this recipe I must of made it around 12 times but the cherries have always sunk until today! usually I just toss the cherries in flour but today I rolled them in plain flour leaving more flour on them and also my mixture was thicker resulting in my best ever Cherry cake!
    Clare x says:
    Fantastic Sandra - greta to hear!! Cx
Anonymous says:
Hi made this this afternoon - cherries sunk and I followed the recipe- no matter still a lovely cake
    Clare x says:
    Oh sorry to hear that - seems to be no rhyme or reason - i keep trying to perfect the recipe :-(
Cheryl-ann says:
I discovered your site by accident, it’s amazing 😉
Anne Ashmore says:
Great cake but the recipe is very hard to read as it is on a black background when you print
    Clare x says:
    Hi - if you use the PRINT ME button all the black has been taken out?? thanks Cx
Pauline Barton says:
Absolutely gorgeous. I used Italian Glacé Morello Cherries and substituted half of the sugar with ground almonds, FAB-U-LOUS
    Clare x says:
    Fantastic to hear Pauline - glad you loved it Cx
Annette says:
This is such a delicious cake! Have made it twice now, once for me and once for friends who raved about it. Couldn't bear to wash the syrup off the glacé cherries lol, so they sink, even when I chop them smaller and put then only into one third of the mix and then put that into the tin last - but the cake tastes so good I’m not losing any sleep about it :-)
Helen says:
Is it ok to bake this cake in a round tin instead of a loaf shaped tin.
Betty Massey. says:
Sounds delicious and quick to make. Many thanks
Diane says:
About how long do I bake the cake for
    Clare x says:
    Hi Diane approx 1 hour - point 8 on method Thanks Cx
Glen says:
Lovely recipe I changed vanilla extract for mixed spice.