Cherry Loaf Tea Cake

Cherry Loaf Tea Cakes on a sideplate and cup of tea

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If you love cherries as we do, add them in a simpleΒ tea loafΒ batter, and voila you have an easy and delectable festive sweet treat!


Units Scale
  • 175 g Butter OR Stork Bake
  • 250 ml Castor sugar
  • 4 large eggs
  • 200 ml Cake flour
  • 200 ml Self-raising flour
  • 5 ml vanilla essence
  • 15 ml (1 tablespoon) milk
  • 1 cup of cherries halved and tossed in 30 ml cake flour (I used red cherries also tossed in cake flour)


Cream butter and castor sugar.

Add eggs and then sift the cake and self-rasing flour and add together.

Add milk and vanilla essence.

Greased and line a medium loaf cake pan.

Bake at 170 C for 50 minutes or until a skewer inserted comes out clean.

Leave the cake for 10 or 15 minutes, then turn out on a wire rack to cool.


To make a coconut loaf, you will use 1 cup desiccated coconut instead of glace cherries
tossed in flour.


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