Cherry Bakewell Fairy Cakes Recipe

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As a family, we love the Cherry Bakewell flavour. Cherry and almond is a winning combination and we recreate it as often as we can as an alternative to the classic British bake. Our latest favourite bake is Cherry Bakewell Fairy Cakes. They’re individual cakes and the perfect mix of Cherry Bakewell Tarts and cake. These Cherry Fairy Cakes are delicious!

How do you make Cherry Bakewell Fairy Cakes?

We use full size paper cases for these cherry cakes so they are more Cherry Bakewell Cupcakes but you could use smaller paper cases to make bite size cakes if you wanted.

These gorgeous cakes are made with a simple cake batter and a spoonful of jam in the centre. Our favourite option is cherry jam which goes perfectly with the Bakewell flavour but strawberry jam or raspberry jam work really well too.

The finished cherry and almond fairy cakes are delicious. The children ask us to make them regularly and they make such a nice alternative to a traditional cherry bakewell cake and this really is our favourite cherry bakewell recipe.

We love making individual cakes as part of a buffet spread, to go with afternoon tea or for school bake sales. These cherry almond cakes are a winner with everyone who tries them and using just almond essence to create a simple almond sponge cake batter instead of using ground almonds means they’re super easy to make too.

We top these cherry cupcakes with icing and glace cherries but you could use fresh cherries if you wanted or just top with toasted flaked almonds like a traditional Bakewell Tart. You could also use buttercream icing. The finished cherry jam cupcakes will be delicious however you make them!

If you’re looking for other bakes to make here’s our Lemon Bakewell Slice, Lemon Bakewells, Madeira Cake and Chocolate Chip Fairy Cakes recipes. You can see all our recipes to date here.

What equipment do you need to make these little Cherry Bakewell Fairy Cakes?

You will no doubt have most of the equipment you need for this recipe at home already but, in case it helps, here are the things we use to bake these cakes at home:

These are pretty much staples for baking in any home kitchen and once you have them you won’t need to replace them often.

Here’s our Cherry Bakewell Fairy Cakes Recipe:

Baking ingredients

  • 2 eggs
  • 200g margarine or unsalted butter at room temperature
  • 200g caster sugar
  • 200g self raising flour
  • 1 tsp almond extract
  • jam
  • 150g icing sugar
  • glace cherries

Recipe

  • Preheat the oven to 180C/350F/Gas 4
  • Line a muffin tin with paper cake cases
  • Break the eggs into a mixing bowl with the butter, caster sugar and self raising flour and mix well
  • Add the almond extract and beat
  • Add a spoon of mixture to each of the pastry cases before topping with a teaspoon of jam
  • Add another spoon of cake batter in each case to cover the jam
  • Bake for 15-18 minutes or until lightly browned and leave to cool on a wire rack
  • When completely cooled, mix the icing sugar with a little water until you’ve made lovely thick icing
  • Add a spoonful to each cake and top with half a glace cherry
  • Leave to set and then enjoy!

If you’d like to pin or print the Cherry Bakewell Fairy Cakes for later you can do so at the bottom of the page. Enjoy!

Cherry Bakewell Fairy Cakes

Cherry Bakewell Fairy Cakes have all the flavour of traditional cherry bakewell tarts but in a delicious cake form. Perfect for a tea party of buffet spread.
Course Afternoon Tea, Dessert, Snack
Cuisine American, British
Keyword baking
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8 cakes

Ingredients

  • 2 eggs
  • 200 g margarine or unsalted butter at room temperature
  • 200 g caster sugar
  • 200 g self raising flour
  • 1 tsp almond extract
  • jam
  • 150 g icing sugar
  • glace cherries

Instructions

  • Preheat the oven to 180C/350F/Gas 4
  • Line a muffin tin with paper cake cases
  • Break the eggs into a mixing bowl with the butter, caster sugar and self raising flour and mix well
  • Add the almond extract and beat
  • Add a spoon of mixture to each of the pastry cases before topping with a teaspoon of jam
  • Add another spoon of cake batter in each case to cover the jam
  • Bake for 15-18 minutes or until lightly browned and leave to cool on a wire rack
  • When completely cooled, mix the icing sugar with a little water until you’ve made lovely thick icing
  • Add a spoonful to each cake and top with half a glace cherry
  • Leave to set and then enjoy!

*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Cherry Bakewell Fairy Cakes

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  • Hi there, I was interested in making these however I’m a little confused. You mention in the intro about using almond essence to make an almond sponge, but I don’t see almond essence in the ingredient list anywhere. Maybe I’ve missed it?