Skip to main content

Cherry-cinnamon wreath cake

Skip to IngredientsSkip to Method

Add Farmhouse Gold to your Christmas shopping list. It gives this celebration cake a rich, traditional flavour.

  • Serves10
  • Cook time45 minutes
  • Prep time20 minutes, + Cooling time
Cherry-cinnamon wreath cake with a circle of cherries on top


  • 200g cherries, halved, pitted
  • 185g butter, at room temperature
  • 1 cup (220g) caster sugar
  • 3 eggs
  • 2 tsp vanilla bean paste
  • 2 cups (300g) self-raising flour
  • 3/4 cup (110g) plain flour
  • 1 tsp ground cinnamon
  • 1 cup (250ml) Farmhouse Gold Full Cream Milk
  • Cherries, extra, to serve
  • Icing sugar, to dust
  • Farmhouse Gold Vanilla Custard, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Lightly grease a 26cm (top measurement) fluted bundt pan and dust with plain flour, shaking out the excess. Arrange the cherries, cut-side up, over the base.
  2. Step 2

    Use an electric mixer to beat butter and caster sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla.
  3. Step 3

    Sift the combined flour and cinnamon into a separate bowl. Add the flour mixture and milk to the butter mixture, in 3 batches, and gently fold to combine.
  4. Step 4

    Carefully spoon the milk mixture over the cherries in the pan. Tap gently on the bench to smooth the surface. Bake for 45 mins or until a skewer inserted into the cake comes out clean.
  5. Step 5

    Set aside in the pan for 10 mins before transferring to a wire rack to cool completely. Transfer the cake to a serving platter. Top with extra cherries and dust with icing sugar. Serve with the custard.