Cherry Cake

Cherry Cake

BRENDA W-OH

"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

1 h 5 m servings 328 cals
Serving size has been adjusted!
Original recipe yields 9 servings

Nutrition

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 50.7g
  • 16%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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

Read all reviews 17
  1. 19 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 th...

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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 ...

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 fo...

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 th...

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 rec...

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

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!' ...

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.

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.

I made this twice, once for coworkers and once at home. I thought the cake itself tasted like baking powder and wasn't very exciting. There was nothing wrong with it but it wasn't very good eith...

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