This cherry almond cake takes me right back to when I was a little girl. I loved it! It was by far my favorite cake when growing up. I haven’t made it for years but I wanted something quick and easy and foolproof to make for some visitors this weekend, so this is what I decided upon. Glace cherries (or candied cherries as I think they are called in the US) are, in my opinion, what make this cake. Obviously it is up to you which color cherries you use but I love the bright red color dotted through the yellow of the almond flavored cake. The natural colored cherries just don’t look the same…and as for green glace cherries…that’s a no no!
Glace fruit have been around since the 14th Century. It was a way of preserving fruit so that it could be used all year round. Originally fruit was preserved in honey but as sugar became more and more widely available that was used instead. Fruit was candied (or glaceed – is that a word?) by placing it in sugar syrup and heating it until any moisture from the fruit itself was extracted. This prevented the growth of any microorganisms in the fruit spoiling it when it was stored. Glace fruit and peels are used in lots of baking especially in Europe. The cherries that I used in this recipe originated from Provence in France. The cherries hold their shape, color and texture well and are prefect for this cake.
I hope that you enjoy this cake as much as I do ☺️