Slow Cooker Cherry Cake

Close up of round cherry cake, slices cut showing the cherries inside.

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5 from 4 votes

A traditional cherry cake made in your slow cooker

Course Baking

Cuisine Slow Cooker

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 393kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

200 g glacé cherries (candied cherries) cherry halves work best
150 g unsalted butter at room temperature
150 g golden caster sugar or normal white caster sugar
2 large eggs beaten
150 g self-raising flour
25 g self-raising flour extra to toss the cherries in
1 tsp vanilla extract or vanilla bean paste
3 tbsp icing sugar

UK Measurements - US Measurements

Instructions

Cream together the butter and the sugar until it is light and fluffy.
150 g unsalted butter, 150 g golden caster sugar
Beat the eggs, then add the eggs to the mixture bit by bit. Ensure each addition is mixed well.
2 large eggs
Fold in the flour.
150 g self-raising flour
Rinse the cherries and dry them on kitchen towel.
200 g glacé cherries
Toss the cherries in the extra flour, keeping a few aside to put on the top.
25 g self-raising flour
Add the dusted cherries and the vanilla extract or vanilla bean paste to the mixture and stir in gently.
1 tsp vanilla extract
Line your slow cooker pot. You can either use baking paper or a large cake tin case. I use two layers of baking paper or two cake cases to prevent burning.
Place the cake mixture in the lined pot, and use a spoon to smooth the top.
Place a tea towel under the lid of your slow cooker, fold up the edges of the tea towel so they aren't hanging down, then put the lid on the slow cooker.
Cook on high for 2 hours, or until a skewer comes out clean.
As soon as the pot has cooled a little, use the lining to pull the cake out, and leave it to cool on a rack.
If you want icing, mix the icing sugar with a few drops of cold water and drizzle over the cake once completely cool.
3 tbsp icing sugar

Notes

Oven method

You can of course also bake this cherry cake in a normal oven if you don't have a slow cooker.

I follow the same method as shown above to prepare the cake mixture, using a lined 2 lb/900 g large loaf tin instead of the slow cooker.

Cook for 40-45 minutes at 180°C / 350°F. Make sure you check the cake is cooked through using a cake tester or knife, and watch out for burning or the cake getting too brown, as all ovens differ.

Recipe tips

To stop the cherries sinking in cherry cake:

use cherry halves or pieces instead of whole cherries
rinse the cherries to remove the sticky sugary coating and then dry them and dust them in flour before adding them to the mixture
special tip for slow cooker cherry cake - as the cooking time is longer than oven baking, you can hold back some cherries and drop them on top of the cake mixture in the slow cooker half an hour before the end of cooking.

Nutrition