Cherry and Walnut Cake with Cherry Sauce

    55 min

    I tend to use tinned black cherries but you could cook down fresh ripe cherries and use those. Delicious cake to serve at a coffee morning! The sauce is perfect on it's own to serve over ice cream or a cheesecake.

    18 people made this

    Serves: 12 

    • 125g plain flour
    • 200g caster sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 tablespoon butter or cooking marg
    • 2 eggs
    • 60g walnuts, chopped
    • 1 (425g) tin black cherries in juice
    • 5 tablespoons caster sugar
    • 1 tablespoon cornflour

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4. Grease the bottom of a 23cm square baking tin. Drain the cherries but keep the juice for the sauce.
    2. Combine the flour,200g caster sugar, baking powder and salt. Beat in the butter and eggs at medium speed until well blended. Fold in the nuts and 1/2 of the drained cherries. Spread the cake mixture into the prepared tin.
    3. Bake at 180 C / Gas 4 for 35 to 40 minutes. Serve cake warm or cooled with cherry cauce spooned over the top.
    4. To make cherry sauce: In a small saucepan combine 5 tablespoons sugar, 1 tablespoon cornflour, remaining cherries and the reserved cherry juice. Cook over medium heat, stirring occasionally until mixture is thick and clear.

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    Reviews in English (6)


    What a great recipe! I sprinkled chopped almonds on top instead of using walnuts. And to keep the cherries from sinking to the bottom, I coated them in a small amount of finely ground almonds. I also added chocolate chips, because as we all know, every dessert tastes better with chocolate. I'll definitely make again. All the kids loved it.  -  19 Jun 2007  (Review from Allrecipes US | Canada)


    This is a very easy recipe. Instead of canned sour cherries, I used fresh pitted cherries. The cake is a little on the chewey side, so I'll continue to experiment. However overall this was a very easy, tasty recipe that was gone in one sitting.  -  05 Jun 2007  (Review from Allrecipes US | Canada)


    Excellent, easy recipe. It was gobbled up by my family. Added some vanilla extract and didn't even need the sauce.  -  28 May 2005  (Review from Allrecipes US | Canada)