Cherry Madeira Cake Recipe UK

Cherry Madeira cake is a classic British bake – a firm, buttery sponge with a fine, close crumb and a lightly crisp top, studded with juicy, jewel-like glace cherries. It’s the kind of cake that sits happily on a teatime table, slices cleanly, and keeps well for several days. This recipe uses the traditional all-in-one method for speed and reliability, and includes a simple trick to stop the cherries from sinking to the bottom.

Ingredients

225 g (1 cup) unsalted butter, softened, plus extra for greasing
225 g (1 cup) caster sugar
4 large eggs (about 200 ml / ¾ cup plus 2 tbsp), at room temperature
225 g (1¾ cups) self-raising flour
1 tsp baking powder
1 tsp vanilla extract
200 g (1¼ cups) glace cherries, rinsed, dried, and halved
2 tbsp plain (all-purpose) flour, for dusting the cherries
2–3 tbsp milk, if needed

Instructions

Preheat the oven to 160°C (325°F) fan / 180°C (350°F) conventional. Grease a 20 cm (8 inch) round deep cake tin and line the base and sides with baking parchment.
In a small bowl, toss the halved glace cherries with the 2 tbsp plain flour until every piece is coated. This helps them stay suspended in the batter instead of sinking. Set aside.
In a large mixing bowl, beat the softened butter and caster sugar together with an electric mixer (or wooden spoon) until pale, light, and fluffy – about 3–4 minutes.
Add the eggs one at a time, beating well after each addition. If the mixture looks like it’s curdling, add a tablespoon of the flour with the last egg.
Sift the self-raising flour and baking powder over the mixture. Add the vanilla extract. Gently fold everything together with a large metal spoon or spatula until no streaks of flour remain. The batter should drop easily off the spoon; if it’s too stiff, stir in 2–3 tbsp milk.
Fold the floured cherries into the batter with a few gentle strokes – don’t overmix, or the cherries may bleed colour and the cake will be tough.
Spoon the batter into the prepared tin and level the top with the back of a spoon. Make a slight dip in the centre – this helps the cake rise evenly.
Bake for 1 hour to 1 hour 15 minutes, until the cake is golden brown and a skewer inserted into the centre comes out clean. If the top is browning too quickly, cover loosely with foil after 45 minutes.
Leave the cake in the tin for 10 minutes, then turn out onto a wire rack and peel off the parchment. Cool completely before slicing.

Tips

Cherry sinking: The floured cherry trick is essential. Also, make sure your cherries are dry – rinse them, then pat thoroughly with kitchen paper. Wet cherries sink no matter what.
Butter and eggs at room temperature: Cold ingredients don’t cream well and can make the batter curdle. Take them out of the fridge 30–60 minutes before starting.
Substitute for self-raising flour: If you only have plain flour, use 225 g plain flour plus 2 tsp baking powder. Sift together before adding.
Check early: Ovens vary. Start checking at 55 minutes – a skewer should come out with only a few dry crumbs, not wet batter.

Serving Suggestions

Serve cherry Madeira cake in thick slices with a cup of English breakfast tea or coffee. It’s also lovely with a spoonful of clotted cream or a little butter on the side, though it’s perfectly moist on its own. For a dessert, toast a slice lightly and serve with vanilla ice cream or warm custard.

Variations

Lemon Madeira: Replace the vanilla extract with the finely grated zest of 1 lemon and add 1 tbsp lemon juice to the batter. Omit the cherries for a classic lemon Madeira.
Mixed fruit: Swap half the glace cherries for chopped dried apricots or sultanas. Toss them in flour too.
Almond: Add ½ tsp almond extract along with the vanilla, and scatter flaked almonds over the top before baking.
Gluten-free: Use a gluten-free self-raising flour blend. Add ½ tsp xanthan gum if your blend doesn’t include it, and increase the milk by 1–2 tbsp.

Storage and Reheating

Store the cake in an airtight container at room temperature for up to 5 days. It actually improves after a day – the crumb becomes more tender. To freeze, wrap the cooled cake tightly in cling film and then foil; it will keep for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours. To refresh, warm individual slices in a toaster or under a low grill for 10–15 seconds – don’t microwave, as it can make the cake rubbery.

Frequently Asked Questions

Why did my cake sink in the middle?
This usually happens if the oven door is opened too early (before 45 minutes) or if the batter was overmixed, which develops too much gluten and weakens the structure. Also ensure your baking powder is fresh – test it by stirring a teaspoon into hot water; it should fizz immediately.

Can I use fresh cherries instead of glace?
Fresh cherries contain a lot of moisture and will sink and make the cake soggy. If you want fresh cherries, use dried cherries (rehydrated in hot water for 10 minutes, then patted dry) or stick with glace cherries for the classic texture.

How do I get a flat top instead of a dome?
Make a slight dip in the centre of the batter before baking – the cake will rise level. Also, don’t overfill the tin; the batter should come about two-thirds of the way up the sides.

Can I make this cake without an electric mixer?
Yes, but it will take longer – about 8–10 minutes of vigorous beating with a wooden spoon to cream the butter and sugar properly. Make sure the butter is very soft.

Why are my cherries all at the bottom?
Either they weren’t floured well, they were too wet, or the batter was too thin. If your batter is very runny, add a tablespoon more flour. Also, fold the cherries in last and don’t stir too much.

Can I use a loaf tin instead of a round tin?
Yes, use a 2 lb (900 g) loaf tin. Bake at the same temperature, but check at 50 minutes – it will likely be done in 55–65 minutes. The loaf will be slightly taller, so start checking with a skewer at 50 minutes.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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