Cherry Cake Recipes

This was Mother-in-laws favorite dessert to make. I haven't found anyone who likes cherries who doesn't like this cake and doesn't ask for the recipe after trying it. It is very unusual compared to other cake recipes.


Cherry Cake



Preheat oven to 350 degrees F. Cream shortening, eggs and sugar together in a mixing bowl. Sift all dry ingredients together. Add to cream mixture, alternately with milk. Blend just until well mixed. Add well drained cherries and nuts, fold them in. Pour into a greased and floured 9x13 inch baking dish. Bake 40 minutes or until done.

Cherry Cake Sauce



Mix sugar, salt and cornstarch in medium sized sauce pan. Mix in cherry juice and water. Stir constantly on medium heat. Bring to a boil and cook for approximately 10 minutes or until it begins to thicken and no longer tastes like cornstarch. Remove from heat. Then add almond extract. Serve immediately over individual slices of cake. Cake does NOT need to be warm.

Reserve any remaining sauce in refrigerator for later use. The taste will NOT be the same when re-heated but will taste good anyway. ONLY re-heat as much as you need per serving.

By Roxanne from Terre Haute, Indiana

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Different twist on angel food cake.

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December 19, 2006

Cherry Cake recipes.

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Grease a 9x13 inch baking dish. Put 2 cans of cherry pie filling in dish. Sprinkle a little sugar on top. Mix a white cake mix according to directions on the box.

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July 19, 2012

When making cherry cake how do you prevent the cherries sinking to the bottom? I recently made a cherry cake and the recipe suggested folding the cherries in ground almonds before folding into the mixture. I did this, but the cherries still sunk to the bottom of the cake.

By Val


July 20, 20120 found this helpful

My mother & I used to make a cherry walnut chiffon cake & Mom taught me to toss the cherries in flour before folding into the batter. Just make sure you have lightly coated the entire surface of each cherry. That always worked for us so might be with a try. Good luck!

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