Very Cherry Cake

    1 hour 5 min

    This cake is easy to make and tastes delicious. A cherry studded cake is served with cherry sauce. Enjoy for dessert any day of the week.

    18 people made this

    Serves: 9 

    • 65g margarine
    • 125g caster sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 125ml milk
    • 150g plain flour
    • 1 1/4 teaspoons baking powder
    • 1/2 teaspoon salt
    • 375g sour cherries, drained, juice reserved
    • 60g chopped walnuts
    • 100g caster sugar
    • 2 tablespoons cornflour
    • 1 pinch salt
    • 250ml water
    • 1/4 teaspoon almond extract
    • 2 drops red food colouring

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm square tin. Sift together flour, baking powder and salt. Set aside.
    2. In a large bowl, cream together the margarine and 125g 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 tin.
    3. Bake in the preheated oven for 40 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool. Serve with cherry sauce.
    4. To make cherry sauce: In a saucepan, combine 100g sugar, cornflour and salt. Blend in 175ml reserved cherry juice and 250ml water. Stir in almond extract and red food colouring. Cook over medium heat, stirring frequently, until mixture thickens.

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    Reviews in English (18)


    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.  -  30 Sep 2007  (Review from Allrecipes US | Canada)


    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!  -  21 Nov 2008  (Review from Allrecipes US | Canada)


    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.  -  23 Dec 2010  (Review from Allrecipes US | Canada)