Iced Cherry Bakewell Traybake Cake

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Table of Contents

Table of Contents

Few cakes capture the essence of teatime quite like the Iced Cherry Bakewell Traybake Cake. With its almond sponge, sweet raspberry jam swirl, glossy icing, and signature red cherries, this bake is as nostalgic as it is delicious. It’s the kind of cake that takes you straight back to village fêtes, Sunday teas, and childhood lunchboxes. In this article, we’ll explore its story, walk through the recipe, compare it with the traditional Bakewell tart, and share serving ideas and variations.

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A Slice of Nostalgia

The first time I bit into an Iced Cherry Bakewell Traybake Cake, I was at a family gathering where my grandmother had baked it in a large tin and cut it into generous squares. The almond flavor hit first, followed by the sweet-tart burst of raspberry jam, all balanced by the smooth icing on top. And of course, no Bakewell traybake is complete without its row of jewel-like glacé cherries.

At Savory Sweet Empire, we love how cakes like this embody comfort and tradition. Much like our cakes and pies recipes, this traybake brings together the best of British home baking—simple ingredients, timeless flavors, and a presentation that always makes people smile.

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The Charm of the Bakewell

The Bakewell name comes from the Derbyshire town of Bakewell, home to the famous Bakewell tart. While the tart has a pastry base, frangipane, and jam, the Bakewell traybake cake simplifies things into a soft sponge layered with jam and icing. It became especially popular in the mid-20th century when traybakes became a go-to for community events, school fairs, and home kitchens.

This version, with its sweet icing and bright cherries, is one of the most recognizable. As noted by Historic UK, the Bakewell’s history is deeply rooted in English tradition, but the traybake cake has carved its own place as a teatime classic. You’ll even find variations across our desserts and baking guide, proving its lasting popularity in modern kitchens.

What Goes into a Bakewell Traybake?

The beauty of the Iced Cherry Bakewell Traybake Cake lies in its familiar yet indulgent flavors. At its heart is a soft almond sponge, enriched with ground almonds and almond extract for that unmistakable Bakewell taste. Raspberry jam adds a tangy contrast, while the smooth white icing and glacé cherries give it a playful, nostalgic finish.

This cake is built from simple pantry staples: butter, sugar, eggs, self-raising flour, ground almonds, almond extract, jam, icing sugar, and cherries. It’s a straightforward bake, much like those in our cookies and sweets recipes, yet the final result looks and tastes wonderfully special.

Traybake cakes are a modern evolution of older desserts like the Bakewell tart, offering ease of preparation without losing that comforting almond-and-fruit pairing. As noted in the history of the Bakewell tart, this flavor profile has been loved for centuries. The traybake format simply makes it easier to bake, slice, and share.

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Step-by-Step Recipe

Here’s how to make our Iced Cherry Bakewell Traybake Cake, yielding 12 generous squares:

Ingredients

• 225g unsalted butter, softened
• 225g caster sugar
• 4 medium free-range eggs
• 225g self-raising flour, sifted
• 100g ground almonds
• 1 tsp almond extract
• 4 tbsp raspberry jam
• 300g icing sugar, sifted
• 3–4 tbsp water
• 12 glacé cherries, halved

Method

• Preheat the oven to 180°C (160°C fan) / Gas Mark 4. Grease and line a 20cm x 30cm traybake tin.

• Cream butter and sugar until pale and fluffy.

• Beat in the eggs, one at a time, adding a spoonful of flour with each.

• Fold in the remaining flour, ground almonds, and almond extract until smooth.
• Spoon batter into the tin and level the top.
• Dot raspberry jam over the surface and swirl lightly with a knife.

• Bake for 35–40 minutes, or until golden and a skewer comes out clean.
• Cool completely in the tin.
• Mix icing sugar with water to form a thick, pourable icing.
• Spread icing evenly over the cake, then decorate with halved glacé cherries.

• Once set, slice into squares and serve!

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Serving Information

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 12 squares
• Calories: ~350 per serving

Tips

• Always let the cake cool before icing—otherwise the glaze will melt.
• Add an extra splash of almond extract for a stronger flavor, but don’t overdo it.
• This traybake freezes beautifully; wrap slices tightly and freeze for up to one month.
• Swap raspberry jam for cherry or strawberry to give it a twist.

Print

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Bakewell Tart vs. Traybake Ingredients

This side-by-side view shows why traybakes became popular—they simplify the Bakewell experience into a lighter, easy-to-make format that’s ideal for home bakers. Much like the desserts in our puddings and crumbles recipes, the traybake version is approachable without sacrificing tradition.

Bakewell Tart vs. Bakewell Cake

When people hear “Bakewell,” most think of the famous Bakewell tart—a pastry case filled with jam and frangipane, sometimes topped with almonds or icing. This version, rooted in Derbyshire, is steeped in tradition and still enjoyed in tea rooms across the UK.

The Iced Cherry Bakewell Traybake Cake, however, takes those same core flavors—almond sponge, jam, and sweet topping—and transforms them into an easy-to-make sponge cake. Instead of pastry, the base is light and fluffy. Instead of frangipane, it uses ground almonds in the sponge. And instead of sliced almonds, it’s finished with glossy white icing and glacé cherries.

This difference makes it more approachable for everyday baking. You don’t need to master pastry to enjoy those iconic Bakewell flavors. It also makes the traybake a favorite in schools, community gatherings, and home kitchens. The simplicity is part of its charm, much like the comfort-first approach we highlight in our easy breakfast and brunch collection.

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Why the Traybake Version Works Today

The traybake format has soared in popularity because it’s both practical and versatile. Instead of serving a single tart that needs careful slicing, the Iced Cherry Bakewell Traybake Cake can be cut into neat squares, perfect for lunchboxes, bake sales, or afternoon tea spreads.

It also freezes beautifully, making it a smart choice for batch baking. Home bakers love the minimal fuss: a single tin, a smooth sponge, and a quick icing. There’s no chilling pastry or blind baking—just mix, bake, ice, and serve.

According to Historic UK, the Bakewell has evolved over centuries, and this traybake variation is a natural continuation of that tradition. It keeps the almond-jam balance intact while fitting neatly into modern life. That practicality is the same reason traybakes feature so prominently in our desserts and baking guide.

With its ease, nostalgic flavor, and cheerful cherry topping, it’s no surprise that the traybake is as beloved today as the tart was in the past.

How to Serve Iced Cherry Bakewell Traybake Cake

The best part about the Iced Cherry Bakewell Traybake Cake is its versatility. Cut into neat squares, it’s perfect for afternoon tea with a strong British brew, or as a sweet addition to a picnic spread. Many families also prepare it for birthdays, bake sales, or casual gatherings where easy-to-serve desserts are a must.

The smooth icing gives it a polished look, while the glacé cherries on top add a playful, retro charm. It’s a cake that feels both homely and celebratory at the same time. For bakers who enjoy desserts that serve a crowd, this traybake sits comfortably alongside recipes in our delicious dinner recipes collection, where sharing food is at the heart of the experience.

You can enjoy it chilled straight from the fridge for a firmer texture or at room temperature for a softer sponge and creamier icing. Either way, it’s a cake that never disappoints.

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Variations and Tips

While the classic version uses raspberry jam, there’s plenty of room to experiment. Swap the raspberry for cherry jam to double down on the fruit theme, or try strawberry for a sweeter finish. Some bakers even drizzle melted chocolate over the icing for a richer twist.

For a stronger almond flavor, add a few extra drops of almond extract—but be careful, as too much can overpower the sponge. If you’d like to make the cake nut-free, simply replace the ground almonds with extra flour, though you’ll lose some of the signature flavor.

Another bonus is how freezer-friendly this cake is. Slice into squares, wrap tightly, and freeze for up to one month. Defrost at room temperature, then serve with freshly brewed tea or coffee. As with many classics featured in our homemade sauces & spreads, small adjustments and creative twists can give new life to old favorites.

The Iced Cherry Bakewell Traybake Cake has earned its place as a modern classic: easy to bake, a joy to decorate, and always a hit when shared. That’s why it continues to be loved in British kitchens and beyond.

Frequently Asked Questions

Conclusion

The Iced Cherry Bakewell Traybake Cake is proof that simple ingredients can create something truly memorable. With its almond sponge, sweet jam, glossy icing, and cherries on top, it captures the essence of British teatime in every bite.

Whether you’re baking it for a picnic, slicing it into squares for a family gathering, or enjoying it with an afternoon cup of tea, this traybake delivers comfort and nostalgia. Easy to make, freezer-friendly, and endlessly versatile, it’s a recipe that deserves a permanent spot in your baking repertoire.