This cake came together in no time and was deliciously buttery and full of cherries – glacé cherries! The whole cake disappeared cherry very quickly! I will definitely make this again. I have used the recipe before for cupcakes, but adapted it here for a loaf tin.
Cherry Loaf Cake
This is so quick to make! Beat together 120g (1 stick) butter, 100g (2/5 cup) sugar, 2 eggs and 3 tbsps milk. Fold in 125g (1 cup) sifted self-raising flour and 1/2 tsp baking powder. Cut 75g (3 oz) glacé cherries in half or quarters and mix in gently. Pour the batter into a greased 500g/1lb loaf tin and bake at 180°C (350°F) for about 40 minutes, or until firm. (I stuck a cocktail stick in to check the middle was done!) Turn out onto a rack to cool.
Words and Herbs 
This looks so buttery and moist!
Mmmm…. the butter makes it special!
This is my kind of cake – moist, buttery, and fruity.
daisy
Glad you like it, Daisy. 😀
That looks soooo good! Are glace’ cherries sweet? I have some wild cherries that I put up last summer but they are really tart.
Glacé cherries are also called candied cherries: the kind you find in Christmas fruit cake.
I’ve seen them coloured green before too – taste just the same though! 😀
Your food photography skills are very good. I wish that I could eat the things that you post. Gracious me the food desserts look so good.
Thanks – do you have to avoid gluten?
NO I am alleergic to cane sugar. I have tried beet sugar and it works ok- just not as well as cane sugar for cookies and cakes. Have not tried to bake a pie since I only cook for myself now.My desserts are dates., raisins, fresh fruit. I eat 2-3 apples every day. Don’t eat anyhing that is hoofed and/or haired. Sometimes eat fish.
That must be hard – I’ve heard of agave syrup as an alternative, but cakes are probably tricky to bake with syrup.
Yes, I thik you could probably use other sweeteners but then you must fidn the right receipe for using that sort of thing. Thise kinds of receoipes are not to be found- at least by me.
I’ll keep my eyes open…
Thank you.
Oh Cathy, Happiness lies in the joy of looking at it and the thrill of dreaming the taste of that delicious looking Cherry Cake! Sometimes dreaming too can be fun! Jo 🙂
Sweet dreams Jo! 😉
This is a winner! It’s a very cheerful cake! 🙂
I agree – cherries have a certain cheerfulness about them!
We have a family version of a cherry cake, but this looks even MORE delicious (shhhh! don’t tell my mother!)
This one is definitely a keeper!
Oh, looks so yummy! I so enjoy your blog, Cathy!
Thank you Laura – so glad you like it!
It looks deliciously moist must say
And it disappeared very quickly, so it didn’t get a chance to dry out! 😉
A perfect fruit choice for us here in the States as February is the month we celebrate Presidents Day yes another HOLIDAY 🙂 can’t have enough over here. You see our first President was said to have chopped down a CHERRY TREE so thanks for reminding e to eat some and it is good for helping swollen joints they say A WIN WIN yours looks so YUMMY as always Cathy
Eunice
Thanks Eunice! I didn’t know that about the cherry tree.
🙂 yes he is FAMOUS for more than being our first president 🙂
This not only looks delicious, but it makes me think of spring and cherry blossoms. It must have been fantastic, I bet it disappeared fast! xx
It did! There was none left in the evening!
Looks fabulous Cathy! I don’t like glacé cherries though so I think I’ll use normal ones from a jar. Have you tried that yet?’
I’m not sure they’d work in this moist cake – they’d be too wet and would make the cake sink! You could use dried cranberries… or chocolate chips! 😉
Or both??? 😉
Hi i love the look of this but i was wondering if i can make it in a square or round 8 inchvpan?
How about using fresh cherries? Bing or Rainiet?
It would be far too moist I think Tommie. You need a different recipe for fresh cherries.