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These are Cherry Bakewell flavoured and are my Phill’s favourite cakes.  If he had his way I would give you a recipe that tastes twice as ‘almondy’ but I know that not everyone likes such strong flavours in their cakes so this recipe is a little more subtle!

You will notice alot of similarities between this recipe and my simple cake recipe.  The ratio of ingredients is only different because of the inclusion of glacé cherries in the cake mix.  Because cherries contain sugar, you need to alter the amounts of margarine, flour and eggs to compensate and ensure that your cakes are light and rise well.

This is a 3 egg mix which makes around 12 muffin sized cakes and so around 24 fairy cakes (though probably more).  With a 3 egg mix you would normally use 6 ounce of all other ingredients, but here, because of the cherries, you use an extra ounce of margarine and flour and large eggs instead of medium.


3 large eggs (room temperature)

6oz caster sugar

7oz baking margarine (we use Stork)

7oz self raising flour

a pinch of baking powder

Almond essence (not flavouring – yuk!)


  • Pre-heat your oven to Gas mark 2 / 150
  • Put your cases in a tray
  • chop up some glacé cherries into 8.  You will need about 16
  • Combine the margarine and sugar and beat until the mixture becomes slightly paler
  • Add 3 teaspoons of almond essence
  • Whisk in the eggs quickly.  If the mixture starts to separate – whisk harder!
  • Seive the flour over the mixture.  Add a pinch of baking powder.
  • Using a metal spoon, very slowly fold the flour into the mixture.  The easiest way is to stir using a figure of eight movement.
  • Once all of the flour is combined do what Mrs Beale, my lovely Food Technology teacher used to call a ‘plop test’.
  • Hold a spoon full of the cake mix around 30 cm over the bowl and let the mix fall off.  It should be of a consistency that falls off easily and makes a ‘plop’ sound.
  • If the mixture is too thick add a little milk (very little!), stir and try again.  If it is too runny, add a tiny amount of flour.
  • Spoon the mixture into the cases or tin immediately.  When cake mixture is allowed to sit before use, the end product is not as nice :-(
  • Take care to ensure that you put an equal amount of mixture in each case, otherwise the cakes will cook at different speeds and try hard not to get any mixture on the edges of the cases as this will burn and look nasty.
  • Place a few cherry pieces ontop of each cake and push into the mixture (make sure they’re covered by cake mix or they will burn).  I do it this was because it ensures that all the cakes bake at the same rate.
  • Bake your offerings on the middle shelf.
  • Fairy cakes need to bake for around 1o-15 mins until golden.
Once removed allow your cakes to stand for a few minutes before turning out onto a cooling rack and allow to cool completely before icing.
Almond Glacé Icing
To ice this many cakes you will need
8oz icing sugar
2 teaspoons Almond essence
Few drops of water
  • In a small bowl mix in the two teaspoons of almond essence
  • Add water a tiny drop at a time until you achieve a paste consistency.
The icing needs to be thicker than you might imagine so that it will sit on top of the cake and not dribble down the sides.
If you add too much water just add another spoonful of icing sugar.
Finish off with a whole glacé cherry and if you’re a show off like me, some edible glitter!!
Let me know how yours turn out.
Love Rachel

Vintage Folly

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