Cherry Cake

This cherry cake is a classic British-style loaf studded with halved glace cherries throughout a tender, buttery crumb. The nutmeg adds a warm, subtle spice note that complements the sweet cherries without overpowering them, and whipped egg whites folded in at the end give the cake a lighter texture than a standard butter cake.

The flour-dusting technique for the cherries is what makes this recipe work. Sprinkling reserved flour over the batter and cherries before folding keeps the fruit suspended throughout the loaf instead of sinking to the bottom during baking.

Alternating the flour and milk when adding to the creamed butter creates a smoother batter that rises more evenly.

Kitchen Tips

• Pat the glace cherries dry and toss them with the reserved flour. Wet, sticky cherries sink straight to the bottom every time.
• Beat the egg whites to stiff peaks but not beyond. Over-whipped whites are grainy and don’t fold in smoothly.
• Fold gently after adding the floured cherries. Aggressive stirring deflates the egg whites and you lose the light texture.
• Test with a toothpick at 60 minutes. The baking time varies depending on your oven and how moist the cherries are.

Variations

• Use dried cranberries or mixed candied fruit instead of cherries for a fruitcake-style variation.
• Add a teaspoon of almond extract alongside the vanilla for a classic cherry-almond pairing.
• Drizzle with a simple lemon glaze after cooling for a polished finish.