This cake is perfect for an afternoon tea break with friends or charity coffee morning. This recipe features in the 7th Edition of Jessie Lindsay and V.H. Mottram's 'Manual of Modern Cookery', 1943.
Original Recipe: 'Cherry and Almond Cake' (Book 6, 1943)
Speed: 1 hr. 40 mins - 2 hrs. | Serves: 10
283g plain flour
½ tsp baking powder
226g sugar (white caster sugar is best)
85g glace cherries, cut in half, plus around 6 more to decorate
56g ground almonds
1. Heat an oven to 180°C fan (350°F/Gas Mark 4).
2. Cream the butter and sugar and add the beaten eggs, slowly.
3. Sift in the flour, baking powder and cornflour.
4. Stir in the cherries and ground almonds.
5. Place in a 'prepared tin'. We buttered a 9 inch round tin and lined it with greaseproof paper.
6. Take half a dozen cherries (the remaining cherries) and roll in flour, then arrange on top of the cake.
Note: Rolling the cherries in flour is not necessary; in fact, we found the flour burnt the cherries and would leave these un-floured when baking a second time.
7. Bake 1 ½ to 2 hours until cooked through and then leave to cool in it's tin. When cool enough to handle, transfer to a wire rack. Serve once completely cooled.
Original Recipe for ‘Cherry and Almond Cake'
'BOOK 6': Manual of Modern Cookery, 7th Edition (1943)
Authors: Jessie Lindsay & V.H. Mottram
Publisher: University of London Press Ltd. (War-Time Address: St. Hugh's School, Bickley, Kent, England, U.K.)