Cherry Madeira Cake

Cherry Madeira Cake

SHOUTS CAKE!!!!! Cherry Cake 🙂 

My Cherry Madeira Cake – so moist 

My Cherry Madeira Cake recipe is a perfect I promise, soft, moist and delicious Madeira.

It’s so lovely and it’s one of my personal favourites!

It’s quick and easy to make so why not have a go ?  

And it is THE most popular recipe 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! 

It’s a perfect cake for the cake tin, but it never lasts that long in my house…

 

 

Do you love baking?

I love it,  it really is my way to relax and switch off.

I tend to turn the music up  loud in my kitchen and dance away wooden spoon in hand.

One of the things I love is  the fact that when you bake you create something and it is such a science, often never the same twice.

I also love the smells and everyone circling whilst they wait for it to cool!

 

Why is it called a Cherry Madeira Cake?

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.

When people try or make something using the recipes I create and LOVE it, my heart is filled with tremendous joy.

I can’t quite explain why?

 

Cherry Maderia Cake Batter 

Just look at that cherry cake batter 

Cherry Madeira

 

 

Can we avoid Sinking Cherries in a Cherry Madeira?

The issue with Cherry Maderia is normally the sinking of the cherries issue 🙂

My advice is to always wash the cherries really well under a running tap and then dry them well in kitchen roll.

This removes the sticky syrup which I believe is part of the culprit for the sinking of them.

Then finally roll them in flour!

It works almost every time for me.

Well I say every time but I  have to say not every SINGLE  time.

I did hear someone say once, that placing the cherries on top of the cake before baking worked.

Meaning that they at least then had a fighting chance of not sinking to the bottom?

I  haven’t ever tried this. It would be interesting to hear if you’ve tried this?

To be honest I quite like the anticipation of the slicing. And after all  the cake tastes exactly the same even if your cherries sink.  

Saying that I do understand that aesthetically this cake does look so lovely studded with cherries equally (ish) spaced.

Just so you know my recipe has quite a lot of cherries, but it is after all a CHERRY Madeira and I love them!

So here’s one of my cherry cakes where the cherries sank. 🙂

See I told you, but look it’s still smiling at me nevertheless!

I get it wrong sometimes too, it still tasted amazing.

 

Can I make this Cherry Madeira without an electric whisk?

Using an electric whisk or Stand Mixer to Cream the butter and sugar together is fantastic and really quick and then the eggs it really is great as it gets the job done quickly and incorporates lots and lots of air.

However, it can obviously be made using a wooden spoon too.

It might take a little longer and it’ll just take a little more elbow grease.

But think of those lovely toned arms.

Below I’ve detailed my favourite Electric Stand Mixer.

 

How long can I store my Cherry Cake?  

Well I reckon about 5 days in an airtight tin, but believe me it won’t last that long!! 

 

Another Maderia Cake 

Here’s another Maderia cake – just a plain and simple Ice Maderia. Another classic 

Sometimes we just need plain and simple…… 

Madeira Cake

 

Just a few pointers about Cakes, not just Cherry ones

And please remember  if you like this cake I have so many more I’m sure you’ll love.

Freda’s Apple & Fruit Loaf is really very popular, as is my Lemon Drizzle Cake!

Oh and let’s not forget my Mum Easy Christmas Cake another classic and a must try for Christmas.

Or why not my lovely  new Chocolate Loaf Cake – it’s insanely good 

 

Chocoate Loaf Cake - Cut through section

 

 

Gosh can you tell I love baking and especially the good old classics!!

Thanks Cx

10 Lovely Loaf Cakes 

In fact if you love a loaf cake I have 10 LOVELY LOAF CAKES gathered all together – have a look 

Kitchen Kit

You lovely peeps have started to ask me about kitchen kit a lot!!!!

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!


(NOT Sponsored) 

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they will help us keep this site up and running! Please check out our disclosure policy for more details. Thank you for your support!

Cherry Madeira Cake , sliced on a plate

Cherry Madeira Cake

5 from 4 votes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 424kcal
Print Pin Rate
A moist traditional cake studded with grace cherries!

Ingredients

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

Instructions

  • Pre-Heat the oven to Gas 4 / 180C
  • Grease and line a 2lb / 900g loaf tin - I use those loaf liners they are fantastic
  • WASH your Glace Cherries under the tap, dry and then roll lightly in self raising flour - you don’t want sinking cherries!
  • Cream your butter and sugar until light and fluffy.
  • 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!
  • Next add  the baking powder and flour, mix well
  • Finally tip in the flour rolled cherries - mix through
  • 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
  • Test with a skewer - if it comes out clean it's baked
  • Remove from oven and cool on a wire rack! Then enjoy with a cuppa!

Notes

** All nutritional information is approximate and intended only as a guide 

Nutrition

Nutrition Facts
Cherry Madeira Cake
Serving Size
 
8 g
Amount per Serving
Calories
424
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
108
mg
36
%
Sodium
 
233
mg
10
%
Potassium
 
57
mg
2
%
Carbohydrates
 
56
g
19
%
Fiber
 
1
g
4
%
Sugar
 
31
g
34
%
Protein
 
6
g
12
%
Vitamin A
 
636
IU
13
%
Calcium
 
48
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

  1. Ive just made this cake for the first time.couldnt stop eating it.

  2. Amazing cherry Madeira cake, it only lasted one evening, so making 2 this time!!

    1. Oh great to hear x Thank you

  3. Hi, is the 180C for a fan oven? If not, how much should I reduce the temperature by? Thanks

    1. Yes 180C fan – if not browns too much – reduce by 10 degrees x

  4. I AM A COMPLETE NOVICE AT BAKING BUT YOUR CHERRY MADEIRA WAS DIVINE THANK YOU

  5. Not a baker, more an eater but being Gluten Free I have to bake if I want cake. Just had a mad craving for Cherry Cake. Never made one ever. Internet search and you came up. Gave it a go. Used my normal GF flour, didn’t have vanilla essence or baking powder but did not make any difference. Was sensational and my cherries didn’t sink! First time baking it! Go me. But you were right. Do need to make double as eaten half of it already! Thank you! My kind of recipe! Delicious.

    1. Oh Jane that’s so good to hear!! Well done x

  6. Going to cut sugar content a bit as finding things bit too sweet at mo, looked it up and it said anything up to 25% is ok so I figure my weights will be 125 caster sugar now, let you know how it goes!

  7. Love your recipes. I’ve started to enjoy Baking again. Thank you xx

    1. Oh – I LOVE that – thank you x

  8. Not had cherry madeira cake in yonks! Will be baking in the coming days.

  9. Pat Crosthwaite

    Thank you …just made you cherry madeira….fantastic.I used 3/4 of cherry’s then pushed the rest into mix just before baking ..it worked a treat xx

    1. Oh so please to hear x

  10. Can I use granulated sugar instead of caster sugar

    1. Yes – maybe whiz it in a food processor first, or in a double plastic bag and hit it with a rolling pin, try and make it a little finer – thanks

  11. Can this be frozen

    1. I haven’t tried myself – but can see no reason why not as long as it wrapped well x

  12. Christelle Rohland

    Just baked your Cherry Madeira without an electric whisk, so it took a bit of elbow grease, but nevertheless came out perfect and well worth the effort! Delicious….and the cherries did not sink!

    1. Oh so fab to hear – Thank you xxx

  13. 5 stars
    Delicious. Ed

    1. Thanks Ed – Great you liked it – and I hear your cherries didn’t’t sink 🙂

  14. 5 stars
    Absolutely brilliant recipe. I would use no other. Love a loaf cake xx

    1. Great to hear Jenny x thanks

  15. 5 stars
    I’m not a baker but this cake turns out beautifully I’ve done it 4 times now!

    1. Oh so great to hear x

Leave a comment

Your email address will not be published.

Recipe Rating