Thank you Christina. I really need to re-shoot this recipe some day soon to give it justice:-)

I love this combination. Such a lovely cake and easy to keep on hand for a slice with a cup of tea (or to give to neighbors and friends if one is feeling generous)! Thanks for the unique recipe!

Thank you Julie, I just discovered that a well known brand has actually stolen this recipe and I have you to thank as I Googled my own recipe and was shocked to see it very slightly changed by them! They obviously didn’t find it dense when they decided to steal it.

very dense i found the batter to be thick and barely enough to cover the king cherries – flavour is lovely though

Hi Sheila, you probably could but just be sure to dry them before using as you wouldn’t want any excess moisture in the cake. I recently saw a cherry bundt cake post where they used sieved cherry pie filling and the cake looked quite raw and readers complained about it taking much longer to cook. So something to bear in mind!

Great Bozena that’s lovely to hear, of course you’d like marzipan then if you’re Danish:-)

I love this cake , I am baking over and over again:) Greetings from Denmark:)

Thank you Natally – they do the same for me LOL:-)

Pleasure:-)

Ooh, tough call LOL:-)

Pleasure:-)

In reply to Camilla.

Hi Camila

Thanks for your reply. Guess i’m making it at the wrong time of year then, not so many cherries left in the shops! i’ll have to try again next year!

Its still delicious!

Lisa

Hi Lisa
I don’t think coating a tinned/bottled cherry would make any difference to the sinking I think you just need to use fresh cherries. I am surprised that the ones sitting on top of the layer of marzipan managed to sink though? The cell structure in a cooked tinned cherry has been broken down and is therefore denser and heavier whereas a fresh cherry is more bouyant as it’s cell structure is still in tact. So stick the cooked one in water & it would sink but the fresh one would float. Hope that answers your question:-)
Camila

Hello!
I made this at the weekend and its really delicious! However I used Amereno cherries and despite draining them as much as possible they all sank to the bottom of the mix whilst baking – would you recommend coating them in flour before putting them in?
Thanks!
Lisa

Thank you:-)

This looks mosit and very tasty!

Thanks, it is:-)

Thanks:-)

Got to try this one it looks awsome.

Thanks Janice:-)

Thanks, kind of you to say:-)

You photos always make me drool – will have to try this recipe! Thanks!

Thank you Maya, they do seem to go together really well:-)

such a beautiful cake 🙂 Such great flavours too !

I can’t believe it either! You will love it then Danielle:-)

Cant believe I have never seen this before – on my to do list! I adore cherries (my favourite fruit) and I do love marzipan too! Especially on Battenburg cake 🙂

Thanks Janice, it was lush:-)

Thank you Jen, I do hope you can as it was a great cake!

Well I was inspired by the Banoffee Pie which was invented by The Hungry Monk in Jevington, to date the best restaurant I’ve ever been to. So I thought Cherzipan was a long time coming and I would put it out there!

I totally recommend this cake to you. It’s simple yet effective and totally delicious!

Thank you. I look forward to seeing the other entries!