Quick & Easy

Cherry almond tea cake

A classic afternoon tea cake, this cherry almond cake is dense, fruity and utterly delicious.
cherry almond cake
1H 50M



1.Preheat oven to 160°C/140°C fan-forced. Line base and side of deep 20cm-round cake pan with three thicknesses of baking paper, extending paper 5cm above edge.
2.Beat butter, sugar and essence in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Combine cherries, sultanas and nuts in large bowl; stir in butter mixture, sifted flours and milk.
3.Spread mixture into pan; bake about 1½ hours. Cover pan tightly with foil; cool cake in pan.

Cover cake loosely with foil during baking if it starts to over-brown. Give the cake quarter turns several times during baking to help it avoid browning unevenly.


Related stories