Cherry Cake Recipe -
Cherry Cake Recipe

Cherry Cake

Recipe by  

"Sour cherry cake with cherry sauce. If desired, 1/2 cup sour cherries may be added to the sauce before cooking."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch square pan Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the shortening and 2/3 cup sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in cherries and chopped nuts. Pour batter into prepared pan.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Serve with cherry sauce.
  4. To make cherry sauce: In a saucepan, combine 1/2 cup sugar, cornstarch and salt. Blend in 3/4 cup reserved cherry juice and 1 cup water. Stir in almond flavoring and red food coloring. Cook over medium heat, stirring frequently, until mixture thickens.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2007

Family loved it. I posted up a photo as well. But I did one thing different. Instead of making a Cherry cake, I made a Strawberry cake. I know that goes against the whole point of the cake but I was willing to try out the exact same ingredients but replacing the amount of Cherries with the exact same amount of Strawberries. And it came out just as fine. Actually it came out great. Everyone in the house loved it and I am willing to make it again.

Most Helpful Critical Review
Jan 02, 2011

Pretty good. I baked the cake in 8-inch pan (3 inches deep) and it turned out not very tall, so I suspect that it would have made a VERY flat 9-inch square cake. I wish the recipe specified the weight of cherries rather than the volume. I used an entire 16-oz package of frozen cherries, which measured one and a half cups after halving and thawing; seems like a lot of cherries since that package of frozen cherries measures almost three cups when frozen. I might make this again.


17 Ratings

Nov 21, 2008

Excellent recipe! I did make some minor changes by using butter instead of shortening, pecans instead of walnuts, and omitted the food coloring. My husband couldn't stop eating it. Thanks for sharing!

Aug 23, 2008

this recipe is awesome and was a big hit with my family. i couldn't find the size pan it called for, so i made it into cupcakes and they turned out perfectly. the only changes i made to the recipe were i used butter rather than shortening and i didn't add the walnuts or the red food colouring to the sauce. i think this will become a new standard recipe in our family.

Jul 16, 2003

Outstanding! But then again, I'm partial to anythng made with sour cherries.

Oct 29, 2009

This cake recipe was exactly what I was looking for. I used Door County, WI, sour cherries, from frozen. It turned out perfect - with a moist, somewhat dense texture that shouts 'NOT CAKE MIX!' I made a cream cheese cherry frosting using the reserved juice, rather than the cherry sauce. Delish! Going in my permanent file.

Jul 08, 2010

This cake was a really yummy way to use our fresh sour cherries. I did add some extra sugar to the cherries. Next time I will also chop/blend the cherries for the kids.

Jul 05, 2011

I liked this a lot. It's like a cherry muffin if you don't use the sauce but I like to put the sauce on and let it sit for about 10 mins to soak in and then eat it. Soo good.


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  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 50.7 g
  • 16%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 196 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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