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Moist Cherry Chocolate Loaf Cake
🛒 Ingredients
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200 g margarine, at room temperature
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180 g granulated sugar
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4 medium eggs, at room temperature
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250 g plain flour
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2 level teaspoons baking powder
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100 g ground almonds
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1 teaspoon ground cinnamon
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1 pinch fine salt
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2 tablespoons dark rum
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100 g dark chocolate
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350 g drained jarred cherries
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Extra margarine for greasing
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2 tablespoons fine breadcrumbs for coating the tin
📊 Nutritional Information
This recipe is also available in German.
📌 Overview
This moist cherry chocolate loaf cake combines well-drained jarred cherries with ground almonds, cinnamon, rum and chopped dark chocolate. The almonds help the cake remain soft after cooling, while the cherries and chocolate create contrasting textures throughout each slice. Room-temperature ingredients, thoroughly drained fruit and a baking time of about 60 minutes are essential for an evenly baked centre. The recipe is designed for a 25 cm loaf tin and makes approximately 15 slices.
You may also find it useful to look at recipes Easy Cherry Sheet Cake, Crunchy Chocolate Oat Cookies with Almonds, and Easy Cherry Puff Pastry Turnovers, in addition to this one.
👨🍳 How to make Moist Cherry Chocolate Loaf Cake
- 1
Place the cherries in a sieve and leave them to drain thoroughly for at least 10 minutes. Pat them gently with kitchen paper to remove excess moisture. Finely chop the dark chocolate.
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Preheat the oven to 180°C conventional or 160°C fan. Grease a 25 cm loaf tin thoroughly and coat the inside evenly with the breadcrumbs.
- 3
Beat the room-temperature margarine and sugar for 3 to 4 minutes until creamy. Add the eggs one at a time, beating for about 30 seconds after each addition.
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In a separate bowl, thoroughly combine the flour, baking powder, ground almonds, cinnamon and salt.
- 5
Add the dry mixture to the margarine and eggs in several additions, mixing briefly each time. Add the rum and mix only until a thick, even cake batter forms.
- 6
Fold in the chopped chocolate and well-drained cherries with a spatula. Work gently so that the cherries remain as whole as possible.
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Transfer the batter to the prepared loaf tin and smooth the surface. Tap the tin gently on the worktop once or twice to release any large air pockets.
- 8
Bake on the middle shelf for about 60 minutes. After approximately 35 minutes, cover the top loosely with baking paper to prevent excessive browning.
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Begin checking the cake after 55 minutes. It is ready when a wooden skewer comes out without wet batter; melted chocolate or a few moist crumbs are acceptable.
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Remove the cake from the oven and leave it in the tin for 10 minutes. Carefully loosen the edges with a knife, turn the cake onto a wire rack and allow it to cool completely.
🧠 Why It Works
Ground almonds retain moisture and help prevent the loaf cake from becoming dry. Adding the eggs gradually keeps the margarine and sugar mixture stable and evenly emulsified. Thoroughly drained cherries provide fruit and moisture without making the batter watery. Covering the cake after about 35 minutes protects the top while allowing the centre to finish baking.
🛠️ Troubleshooting
Why is my cherry loaf cake still raw in the middle?
The cake may have been removed too early or the cherries may have contained too much liquid. Drain the fruit thoroughly and test the centre with a wooden skewer after 55 minutes. Continue baking for another 5 to 10 minutes if wet batter remains.
Why do the cherries sink to the bottom of the cake?
Very wet or large cherries sink more easily. Dry them carefully and fold them into a relatively thick batter. They can also be dusted with one tablespoon of the measured flour mixture before being added.
Why did my cherry cake collapse after baking?
The oven door may have been opened too early or the centre may not have been fully baked. Keep the oven closed during the first 45 minutes and always test the centre before removing the cake.
Why is the top of my loaf cake too dark?
A loaf cake requires a long baking time, so the top can brown before the centre is ready. Cover it loosely with baking paper after about 35 minutes and move the tin one shelf lower if the oven has strong top heat.
Why is my cherry cake dry?
Overbaking or mixing too much after adding the flour can create a dry texture. Mix the flour only until incorporated and remove the cake once the skewer no longer shows wet batter.
💡 Tips and Variations
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The margarine can be replaced with the same amount of softened unsalted butter for a richer flavour.
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For an alcohol-free cake, replace the rum with 2 tablespoons of cherry juice from the jar or milk.
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For a stronger chocolate flavour, replace 20 g of the flour with unsweetened cocoa powder.
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Use sour cherries for a sharper flavour or sweet jarred cherries for a milder result.
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Once completely cool, the cake can be dusted with icing sugar or covered with a thin dark chocolate glaze.
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Allow the cake to cool completely before slicing because it remains delicate and may crumble while warm.
📦 Storage
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Store the completely cooled cherry loaf cake in an airtight container at cool room temperature for up to 2 days.
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The cake can be refrigerated for up to 4 days. Bring each slice to room temperature for about 30 minutes before serving so that it softens again.
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To freeze, cut the cake into individual slices and wrap them airtight. Freeze for up to 3 months.
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Thaw frozen slices overnight in the refrigerator or for about 2 hours at room temperature.
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A refrigerated slice can be warmed in the microwave for 10 to 15 seconds, although this may melt the chocolate pieces.
🍷 Pairing
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Serve the cherry loaf cake with filter coffee, espresso or black tea.
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Lightly whipped cream complements the moist texture without overwhelming the cherry and chocolate flavours.
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For dessert, serve a slice with vanilla ice cream or plain yoghurt.
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A tart cherry compote can intensify the fruit flavour, but use it sparingly because the cake already contains cherries.
❓ F.A.Q.
Can I use jarred cherries for cherry cake?
Yes. Jarred cherries work very well, but they must be drained for at least 10 minutes and patted dry. Excess liquid can make the batter heavy and leave the centre underbaked.
Can I make this loaf cake with fresh cherries?
Yes. Wash, stone and dry about 400 g of fresh cherries. Fresh fruit may release more juice depending on the variety, so check the centre carefully and extend the baking time by a few minutes if necessary.
How long does cherry loaf cake take to bake?
In a 25 cm loaf tin, the cake needs approximately 60 minutes at 180°C conventional. Since ovens vary, begin testing the centre with a wooden skewer after 55 minutes.
Can I make cherry cake without rum?
Yes. Replace the rum with the same quantity of cherry juice, milk or orange juice. This preserves the correct amount of liquid in the batter.
Can I freeze cherry chocolate loaf cake?
Yes. Freeze the completely cooled cake whole or in individual slices for up to 3 months. Sliced cake thaws more quickly and is easier to portion.
🏛️ History and Tradition
Cherry cakes are a familiar part of German and Central European home baking and can be prepared as traybakes, covered pies or simple loaf cakes. Versions made with ground almonds, chocolate and preserved cherries are especially practical because they can be baked throughout the year rather than only during the fresh cherry season.
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For a moist cherry loaf cake, use thoroughly drained fruit, room-temperature ingredients and a carefully controlled baking time.
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Covering the cake with baking paper prevents the top from becoming too dark, while the almonds and cherries keep the crumb soft for several days.
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