Cherry cake squares

    55 min

    A really easy cross between cake and a tray bake using tinned cherry filling. You can use any other type of fruit filling that you wish. The key is to make sure that each square gets at least a couple of cherries!

    17 people made this

    Serves: 20 

    • 225g margarine
    • 300g caster sugar
    • 4 eggs
    • 1 teaspoon almond extract
    • 250g plain flour
    • 1 1/2 (410g) tins cherry fruit filling
    • 2 tablespoons icing sugar for dusting

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a swiss roll tin.
    2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Fold in flour until just blended. Spread mixture into prepared tin. With the tip of a knife, mark squares in the mixture. Spoon equal portions of fruit filling in the centre of each square.
    3. Bake in preheated oven for 35 to 40 minutes, or until golden brown, and a skewer inserted into the centre comes out clean. Allow to cool, then dust with icing sugar and cut into squares.

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    Reviews in English (9)


    I love this recipe, very quick & easy - I use a blob of whatever jam is in the fridge rather then the fruit filling and that works too!  -  03 Jun 2014


    I got this off of a recipe card in the mail from Great American Recipes. There's an ingredient missing that might make a difference - 2 tsp. of baking powder that needs to be added to the flour mixture. This can be baked in a 9x13 pan at 350 for 45 to 50 minutes.  -  10 Nov 2008  (Review from Allrecipes US | Canada)


    My mom has made this simple, wonderful recipe for years! She calls it "Cherry Squares." Her recipe calls for 1 Tbl. lemon juice, but other than that, this recipe is the same. Mark the batter into 24 squares, and a good rule of thumb is to add about 3 cherries per square. I sometimes make this with blueberry pie filling instead of cherry. I love this recipe because if you have drop-in company, you can whip it up in no time, and I usually have the ingredients on hand already. In fact, I keep a can of cherry pie filling on the shelf just in case I need to make this. Thanks for the recipe!  -  26 Aug 2005  (Review from Allrecipes US | Canada)

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