Cherry Madeira Cake

This cherry madeira cake is a true British classic. It has a light, buttery texture with a hint of lemon. This soft and moist madeira cake is infused with plenty of cherries to ensure that you get a cherry with every bite! Enjoy a slice with your afternoon cuppa.

Why not serve this cake on a weekend when you’ve got guests coming over for tea? It’s an ideal cake for an afternoon tea as it’s so simple, yet so delicious. I love the simplicity of this cherry madeira cake – in just 10 minutes you’ll have it ready in a loaf tin and putting it in the oven! The smell that will come out of the oven is an added bonus. You’ll have people waiting impatiently to try a piece.

If you like madeira cakes and you’re a big fan of them (like I am) you could also try different variations of madeira cakes. Apart from the cherry madeira, you can also make a chocolate chip madeira by replacing the cherries with the same amount of chocolate chips and removing the lemon zest. Or why not try a lemon or orange madeira? Simply replace the cherries with the zest of 2 lemons or 2 oranges and add 1 teaspoon of lemon juice or orange juice. The beauty of the madeira cake is the adaptability to one’s taste!

How do I avoid the cherries sinking?

Ah, the ultimate conundrum of a cherry madeira cake! There are a few methods that I use to try to avoid them sinking.

The first thing I do is cut my cherries in half. You can cut them into quarters so that they aren’t so heavy, which helps avoid them sinking. But I don’t do this. I prefer to cut them in half because this cake is all about the cherries! Once I’ve cut them in half I then wash the cherries really well. The reason I cut them before I wash them is to remove the sticky syrup that may be hiding in the middle of the cherries. Make sure you rinse them really well with water and then dry them well with kitchen roll.

Next, roll them in flour. You’ll need to dry the cherries properly before you roll them in flour.

As a last step, I fold in about two thirds of the cherries to the batter and then just add the other third to the top just before it goes into the oven.

Even though I wash the cherries and fold them in flour, there is still that anticipation of cutting the first slice of the cake to see if the cherries have sunk to the bottom. I know that aesthetically this cake looks great when the cherries are scattered but don’t be disappointed if they do sink. The cake will taste just as nice!

Do I need an electric hand mixer to make this Cherry Madeira Cake?

In short, the answer is no.

However, I would recommend you use an electric hand mixer or stand mixer. The most important step in making a cherry madeira cake is to cream the sugar and butter together. Using either an electric hand mixer or stand mixer does this a lot quicker than if you use a wooden spoon. It also incorporates a lot of air, which is great for this cake.

You can use a wooden spoon to make this cake but be prepared to take a long time creaming the sugar and the butter together. Your arms are going to get pretty tired doing this.

Can I freeze Cherry Madeira Cake?

You can freeze the mixture for up to 3 months. The best way to do this is to use a loaf tin liner. Spoon the mixture into a liner and then wrap in plastic wrap before placing in the freezer. To bake, allow to fully defrost before placing in the oven. Once the mixture has fully defrosted, mix it using a wooden spoon and then place in the oven.

How do I store Cherry Madeira Cake?

Keep in an airtight tin or in a plastic container for up to 5 days. The cake will become quite dry after 5 days. If you’re keeping the cake in the fridge, then it will last for a few days longer.

What equipment do I need?

  • Electric hand mixer
  • Loaf tin
  • Loaf tin liners (optional but recommended)
  • Lemon zester

Tips for making Cherry Madeira Cake

  • Make sure the butter and eggs are room temperature when you use them. The butter should be soft for creaming.
  • Avoid opening the oven door to check on the cake until at least 40 minutes has passed. This will help prevent the cake from sinking in the middle.
  • Rinse the cherries with water, dry them and then dust with flour to avoid them sinking.
  • Use a baking parchment loaf tin liner to save time lining and greasing the tin. Plus, it looks nicer when it comes out the oven too! You can also freeze the cake in a liner.
  • If you want to make a round cake rather than a loaf, simply use a round cake tin instead of a loaf tin. Add an extra 5 minutes to the baking time and it will cut into 6-8 slices.

Cherry Madeira Cake – Step by Step Instructions

Kcal/ServServesPrep TimeCook TimeTotal TimeDifficulty
350kcal810 minutes50 minutes – 1 hour1 hour 10 minutesEasy

Step 1

Preheat the oven to 180C/ 160C Fan/ 350F / Gas 4.

Step 2

Gather all of your ingredients.

Step 3

Prepare your loaf tin by greasing and lining with either baking parchment or a loaf tin liner. Using loaf liners makes this step a lot easier and faster.

Step 4

Prepare your cherries. Cut the cherries in half and rinse them under cold water. Dry the cherries with a paper towel or clean tea towel and then roll them in self raising flour.

Step 5

Add the butter and sugar in a large bowl and cream together until light and fluffy. This may take a few minutes.

Step 6

Add an egg at a time, mixing well before you add the next egg. Once all the eggs are mixed well, add the vanilla extract and the lemon zest.

Step 7

Next, sift the flour and baking powder.

Step 8

As your final step, fold in the cherries. You may want to only add two thirds in at this point and then once the mixture is in the tin, add the last third to the top.

Step 9

Spoon the mixture into the loaf tin.

Place in the middle shelf of the preheated oven and cook for 50 – 60 minutes, until golden brown.

At this point the top may become quite brown too quickly. If this happens then simply place some foil paper loosely over the top. Test with a skewer to see if it is baked – if it comes out clean then it’s baked.

Step 10

Remove from the oven when baked and allow to cool for 5 minutes in the baking tin. Transfer to a cooling rack to fully cool.

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Cherry Madeira Cake

Cherry Madeira Cake


Description

The ultimate cherry cake! This light, buttery and moist madeira flavoured with sweet glacé cherries is a real teatime treat. Enjoy with a nice cuppa.


Ingredients

Scale
  • 175g unsalted butter, room temperature
  • 175g caster sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 220g self-raising flour
  • 1 tsp baking powder
  • Zest of 1 lemon
  • 175g glacé cherries

Instructions

  1.  Preheat the oven to 180/ 160C Fan/ 350F / Gas 4.
  2. Line your loaf tin with baking parchment.
  3. Cut the cherries in half, rise them in cold water, dry them and roll them in self raising flour.
  4. Cream the butter and sugar in a large bowl until light and fluffy.
  5. Add an egg at a time and mix well. Add the vanilla extract.
  6. Sift in the flour and baking powder. Once mixed add the lemon zest.
  7. Fold in the cherries to the mixture.
  8. Spoon the mixture into the loaf tin and bake on the middle shelf of the oven for 50 minutes to 1 hour. Test with a skewer to see if it is baked.
  9. Remove from the oven and allow to cool for 5 minutes before transferring to the cooling rack.

Notes

  • Ingredients at room temperature: Ensure the butter and eggs are at room temperature when you use them.
  • Cherries: Rinse the cherries with water, dry them and coat them in flour to avoid them sinking.
  • Loaf tin liner: Using a baking parchment loaf tin liner will save time lining and greasing the tin.
  • Round cake: Use a round cake tin instead of a load tin if you want to make a round cake.
  • Baking in the oven: Avoid opening the oven door to check on the cake until at least 40 minutes has passed to prevent the cake from sinking in the middle.

Nutrition

  • Calories: 350kcal
  • Sugar: 36.3g
  • Sodium: 108.5g
  • Fat: 19.4g
  • Saturated Fat: 11.3g
  • Unsaturated Fat: 6g
  • Carbohydrates: 38.9g
  • Fiber: 0.8g
  • Protein: 2.3g
  • Cholesterol: 69.9mg

1 thought on “Cherry Madeira Cake”

  • My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

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