Cherry and Date Cake

My Favourite Cakes

Cherry and Date Cake myfavouritepastime.com_1387The long weekend is finally over…how sad. It was really nice while it lasted. Today I want to share a recipe for Cherry Date Cake, with ground almonds, also known as almond flour or almond meal. Almond flour is most often made with blanched almonds, whereas almond meal can be made either with whole or blanched almonds. Almond flour adds moistness and a rich nutty taste to baked goods. It is high in protein, low in carbohydrates and sugars, and can also be used as a gluten free alternative to wheat flour. Almonds have a high fat content, so it’s important to store them properly to avoid going rancid.

Cherry and Date Cake myfavouritepastime.com_0379Besides ground almond, I added glace cherries (also called candied or crystallized cherries) and dates to the cake. I had a lot of left over dried and candied fruit from last Christmas. The cake was very delicious. We practically polished it off in one sitting…don’t ask how many we were (LOL). I have since baked this cake several times. It’s one of our favourites and we hope you’ll love it too.

Cherry and Date Cake myfavouritepastime.com_1388I wish you a fabulous week and happy blogging.

  • Ingredients
  • 175g (6 oz) all-purpose (plain) flour
  • 1½ teaspoons baking powder
  • 100g (3.5oz) glacé cherries, chopped
  • 175g (6oz) dates, chopped
  • 100g (3.5oz, 1 stick) butter or margarine
  • 100g (3.5oz) sugar
  • 3 large eggs
  • 50g (2oz) ground almonds
  • 25g (1oz) flaked almonds
  • 2 teaspoons turbinado sugar for dredging

Cherry and Date Cake myfavouritepastime.com_0322Please always remember to assemble all ingredients before you start

Cherry and Date Cake myfavouritepastime.com_0324Sift the flour and baking powder and set aside.

Cherry and Date Cake myfavouritepastime.com_0326Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Beat in one egg at a time with a teaspoon of flour.

Cherry and Date Cake myfavouritepastime.com_0331Stir in half the four with a metal or wooden spoon.

Cherry and Date Cake myfavouritepastime.com_0334Carefully fold in the chopped cherries and dates.

Cherry and Date Cake myfavouritepastime.com_0336This is what it looks like after folding in cherries

Cherry and Date Cake myfavouritepastime.com_0338Gently fold in the remaining flour and the ground almonds.

Cherry and Date Cake myfavouritepastime.com_0340The final mixture looks like this

Cherry and Date Cake myfavouritepastime.com_0345Spoon the mixture into the prepared tin and sprinkle the top with flaked almonds and 1 teaspoon turbinado sugar. Bake for one 60-75 minutes or until golden brown and a skewer inserted in the middle comes out clean. Leave to cool in the tin. Dredge with remaining turbinado sugar before serving. (use any large grained sugar)

Cherry and Date Cake myfavouritepastime.com_1390I had baked 3  different cakes on the same day and this was the third one, so I was tired and I forgot to sprinkle the almonds before baking. I added them after baking the cake (LOL)

Cherry and Date Cake myfavouritepastime.com_0378The cake tasted very nice.

Cherry and Date Cake myfavouritepastime.com_0386We finished it in one sitting

Cherry and Date Cake myfavouritepastime.com_1386We hope you enjoy it too….

Cherry and Date Cake

Preparation Time: 30 minutes; Baking Time: 60-75 minutes; Makes: 8 Slices

Ingredients

  • 175g (6 oz) all-purpose (plain) flour
  • 1½ teaspoons baking powder
  • 100g (3.5oz) glacé cherries, chopped
  • 175g (6oz) dates, chopped
  • 100g (3.5oz, 1 stick) butter or margarine
  • 100g (3.5oz) sugar
  • 3 large eggs
  • 50g (2oz) ground almonds
  • 25g (1oz) flaked almonds
  • 2 teaspoons turbinado sugar for dredging

Instructions

  1. Preheat the oven to 350°F (180°C) 10 minutes before baking. Grease and line the base and sides of a 7inch (18 cm) round tin (pan) with parchment (greaseproof paper). Sift the flour and baking powder and set aside.
  2. Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Beat in one egg at a time with a teaspoon of flour.
  3. Stir in half the four with a metal or wooden spoon. Carefully fold in the chopped cherries and dates.
  4. Gently fold in the remaining flour, and the ground almonds. Spoon the mixture into the prepared tin and sprinkle the top with flaked almonds and 1 teaspoon turbinado sugar. Bake for one 60-75 minutes or until golden brown and a skewer inserted in the middle comes out clean. Leave to cool in the tin. Dredge with remaining turbinado sugar before serving. ( You can use any large grained sugar)
  5. **I weigh the flour and butter. I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup)
  6. Cup measures based on assumption, 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup. The Australian cup = 155g flour so that would change cup measures.

Points to note:

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the cake at 330°F (165°C) for 70 minutes.
  2. I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

45 thoughts

  1. Wow – this cake is just.. just… just perfect! It looks amazing: the colour, the crumb the even disribution of all those yummy bits of filling. Wow!

        1. Hey Ralph, do you want to eat this cake or not. You have the “natural God given fork..with 5 beautiful prongs” enjoy the cake!
          Liz

  2. Another winner in my books! The addition of ground almonds and dates sounds luscious! If I may, I would like to add this to all the Liz inspired recipes in my iPad app for recipes!? Hoping your day is going well so far!

    1. Hi Sandy,
      Please go ahead and add it to your “liz inspired recipes” oh how kind of you to have a corner for me on your lovely iPad. My days are great and the sun seems to be here everyday. Have a lovely day and best wishes to family and friends!
      Liz

    1. The back of that cupboard of yours must be hoarding tons and tons of ingredients. Pull out the almond flour and light up the oven…have a lovely day!
      Liz

        1. Hi and thanks for noticing my mistake. I have changed it to 1 stick. I think I was too sleepy so I didn’t really go through the conversions. Have a wonderful day!
          Liz

    1. Hi Judie,
      Ha ha tend to get sporadic bursts of energy and then I become lazy for an eternity. I wish you a pleasant day. Ours is grey and almost dark in the morning.
      Virtual Hugs!
      Liz

    1. I had mine with a cup of French vanilla coffee. It was a day to remember. Have a pleasant day. Ours is grey and dark…but not too cold.
      Liz

    1. Hi there Rosa,
      The cake tasted very nice. There was no need to save some for the next day. “A bird in the hand is worth two in the bush” have a lovely day!

      Liz

  3. This reminds me of a type of cake they sell in Malta, which I LOVED! Thanks for posting this – I wish I had a nice hunk of this cake right now!!

  4. Hi Liz! Hope your Easter was great. This is such a lovely recipe. I baked an almond cake once and I loved how soft the texture of cake was, I bet this is like that too 😀 …. I’m not blogging regularly these days but still following your blog! Have a lovely week 🙂

    1. Hey gal you are so lost…where have you been? I’ve missed seeing your comments and seeing your posts, too. Thank you for continuing to follow my blog. I look forward to some posts from you. Take care!
      liz

        1. Nice to see you after a long time. I’m so glad you’re are safe and sound, just working hard. I look forward to your posts. have a great week and take care!
          Liz

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