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Cherry and Marzipan Fruity Loaf

  • Cooking time1 hour 0 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Cherry and Marzipan Fruity Loaf


  • 225g (8oz) plain flour
  • 1½ teaspoons baking powder
  • 175g (6oz) Stork tub
  • 175g (6oz) caster sugar
  • 3 medium eggs
  • 55g (2oz) ground almonds
  • 55g (2oz) flaked almonds
  • 175g (6oz) glacé cherries, halved
  • 115g (4oz) marzipan

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Start by preheating your oven to 160°C, 325°F or gas mark 3.
  2. Then sift the flour and baking powder into a large mixing bowl, add the other ingredients, except the marzipan, and beat together with a wooden spoon.
  3. Dice half the marzipan and fold it in.
  4. Grease and line the bottom of a 900g loaf tin and spoon in the mixture.
  5. Pop it in the oven for 1 â 1 ¼ hours.
  6. Turn the cake out to cool on a wire rack.
  7. Roll out the remaining marzipan, cut into thin strips, twist and arrange in a fancy lattice pattern over the loaf.
  8. Put it under the grill until lightly browned, then dig in.