Recipe by Traci Poole
"The traditional angel food cake with a new twist - cherries!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
sifted cake flour
cream of tartar
1 1/4 cups
maraschino cherries, drained and sliced
this cake turned out great! i didn't have cream of tartar and used self-rising flour but this was not a problem. i will add more cherries next time (maybe fresh ones) and fold them in rather than just laying them on the batter. i think i will only add 1 C. sugar next time too, but all in all 5 stars!
this would have been an amazing cake. but it didnt rise as much as it should have. even though i had it in the oven for an hour :/ it was still good. just a little too condensed.
YUMMY! This cake was so easy and made a perfect light dessert. I served this to my in-laws and received high praise. My father-in-law went back for seconds. I actually added more cherries than the recipe called for, and I folded them in (as suggested in another review). A few pieces did end up with more cherries than others because I folded rather than placed them, but this was not a problem for those who got those pieces. My husband suggested that I add even more cherries. This was absolutely delicious. Thanks for sharing, Traci!
Delicious! I don't know if mine turned out just as it "should", it was not real tall and fluffy. It didn't end up filling up the pan, but it had GREAT flavor. I iced it with whipped cream, sweetened with powdered sugar and flavored with vanilla and some chopped cherries. I later compared the recipe to the one in my Betty Crocker book and noted that there are less eggs in this recipe among other things, which might explain why it wasn't real tall and fluffy. I will try it again for another occasion.
i made it for a girlfriend at work and it was a smash
Insane! My honey is on a diet and asked me to NEVER make this again. He can't stop eating it! I topped it with homemade whipped cream that I flavored with a little almond extract. PERFECT compliment. Next time (I don't care what he says, there WILL be a next time) I won't make the whipped cream as sweet, since the cake itself is VERY sweet. I folded in the cherries rather than "placing" them. Soooo good!
This tasted great. We had it with some ice cream and brandied cherry topping. However, it fell a little, and wasn't as light as I had hoped. I will try again, though. Overall a great recipe and really simple.
My first attempt at angel food cake, I used all-pupose flour so that was probably the problem but it didn't even attempt to raise a little bit. My friends didn't know that it was supposed to be twice as high though and all raved about it, very tasty and I'm excited to try it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Angel Food Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 1
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This impressive pineapple angel food cake is impossibly easy.
Watch how to make this decadent-tasting but actually fat-free cake.
Layered dessert with angel food cake, cream cheese, and strawberries.