- Yield: 1
- Prep Time: 10 minutes
- Cook Time: 45 - 1 hour depending on your oven minutes
- Serving: For Family
Cherry Cake - Traditional Newfoundland
Hi and welcome to our website!
If you are looking for a tasty and easy to make cherry cake, for your new special occasion or just because, this is it!
Our cake is made from scratch and we have a short video tutorial for you to follow, just click the link above.
Making a cherry cake perfect is difficult, but after you have made this recipe you will never make another recipe but this one. I love my cherry cake moist and full of bright red and green cherries with a flavour that sits you back in your chair.
What I like about this recipe is you can change it up from cherries, to gumdrops or even use walnuts not all the one time but in different mixtures. You can also make this anytime of the year and be a rockstar in your family and friends eyes.
I will share with you another delicious dessert idea for your christmas baking.
Traditional Newfoundland Snowballs
I would like to share with you our cookbooks link, with a few of my Traditional Newfoundland recipes and access to all of my videos and recipes on our website and youtube.
https://www.bonitaskitchen.com/cookbook
Please continue on to this delicious recipe and video for Cherry Cake. Enjoy 🙂
Ingredients
- Butter - 1 or 1½ cups
- White sugar - 1½ cups or less
- Eggs - 3 large
- Flour White or brown - 3 cups
- Vanilla - 1 tsp
- Evaporated Milk - 1 cup
- Halved glacé cherries - 1 Cup red and green
- Baking powder - 1½ teaspoon ( NOT TABLESPOONS )
Instructions
Line a 9 inch round spring lock pan with parchment paper and butter the side, or whatever pan you have.
PLEASE NOTE: (I have a error in the video when I say 1½ tablespoons of baking powder, thats wrong. Please only use 1½ Teaspoon to your mixture. Please except my apologies. Bonita)
Pre-heat oven to 350°F set timer for 45 minutes to 1 hour, or until baked.
1 - Cream together butter and sugar.
2- Add eggs one at a time mix well until light and fluffy.
3- Mix in vanilla.
4 - In another bowl sift or mix together flour and baking powder.
5 -Folding dry ingredients with creamed mixture, don't over mix, then slowly add room temp milk to your mixture.
6 -Fold cherries that have been rolled in flour to your mixture. Grease one springform pan or two loaf pans.
7 - Bake in a 350°F pre-heated oven for 45 minutes to an hour depending on your oven, always check the middle of your cake first with a toothpick before removing it from the oven, if it comes out dry it's done if wet close door and leave for another five minutes or so then check again. Don't over bake your cherry cake, this will make your cake dry.
8 - Remove cake from oven let sit in cake pan for 5 to 10 minutes before removing it from the pan.
You may need to run a knife around the sides to remove from pan if stuck.
Allergens
I guess everyone this time of year is thinking what cakes, cookies and desserts can we make for christmas or special occasion. Will look not further, this recipe for cherry cake is one you will love. Plus you can change it up by replacing the cherries for another ingredient, like gumdrops, walnuts, raisins and so much more. Whatever you like to make, from the base of the cake mix batter.
Roll your red and green cherries in a light dusting of flour before adding them to your batter. This will prevent the cherries from all sinking to the bottom of your cake, this helpful tip will prevent that. I will share with you more dessert ideas for your christmas baking.
Traditional Newfoundland Dark Rum Fruit Cake
Traditional Newfoundland Date Squares
I would like to thank you for taking the time to visit our website and for reading my blog, please enjoy this recipe and video for Cherry Cake. I’ll provide a video with all of my recipes and and little blog to help make your baking experience enjoyable. Christmas is a time of year where you should relax with family and friends a talk about old and new Christmases, and enjoy delicious food. Thank you once again for visiting our website, please leave me a message before you go or a suggestion on what you would like to see me make on Bonita’s Kitchen. From our kitchen to yours have a wonderful day!
I noticed on some of your baking videos when you are creaming butter and sugar you don’t use an electric mixer. I’m wondering if the texture of the cake is better when creaming by hand or using a mixer.
Dorothy that is a good question, I’m old school when it comes to cooking and baking I have the mixers and blenders but I prefer to mix it with my hands. Creaming butter and sugar together I don’t think it would make a difference but when you mix in your eggs it’s best not to over mix them. Folding them into your mixture will be better for sure, thank you for your question and visiting kitchen. Bonita
The recipe states that the pan should be 6″ by 3″ but your springform pan in your video looks bigger. Would you clarify this please.
Your cake looks lovely.
Hi Patricia: Thank you for your message and for visiting my website, I’m thinking that that was a typo and i will clarify the spring release pan is 9 inches not 6 x 3 thank you for pointing that out we will fix it on the recipe. You can use whatever type of baking pan you have and if you have some leftover put in a bread pan. End oy have a lovely day. Bonita
Thank you Bonita, love your website.
Hi Shirley: Thank you so much for your message and letting me know how you are enjoying our website, its a lot of work and I’m not that up to date with all the tech work but cooking is my favourite. Enjoy and have a lovely day. Bonita
Your Cherry Cake recipe is wonderful. Mine turned out perfect. I don’t have to get my mother-in-law to make them for me.
Hi Laura: Thank you for your message and for visiting my channel, I’m so glad you enjoyed this recipe. You also can use this same recipe just leave out the cherries for gumdrop cake, and pound cake. Have a Merry Christmas and Happy New Year. Bonita
hi bonita my name is mike from st.john,s ,newfoundland and with your most excellent video and and simple recipe i just made my first cherry cake .so just put it in the oven so wish me luck ,keep up the good work wonderful job and btw merry christmas and happy new year
Hi Mike and thank you so much for your message and for visiting my channel, I always love when people include where they are from. Whats so lovely about this cherry cake recipe you can change it up by adding different ingredients, like gumdrops, raisins, cranberries instead of the cherries for different occasion. Enjoy and Have a Happy New Year. 🙂 Bonita
I have made several of your recipes, I’m now making the Cherry Cake. Thank you.
Hi Roseanne: Thank you so much for stopping by and leaving a message, I’m so glad you are going to make our recipe today and enjoy. 🙂 Bonita
hi Bonita it,s mike again from st.john,s and i,m still baking and trying many of your wonderfull and simple recipes.just wanted to say thank you for these amazing cooking and baking recipes .you truly are an amazing cook and how you explain everything is so simple and easy to follow.keep up the good work and once again thanks for being a true inspiartion when it comes to us first time culinary rookies .merry xmas and happy new year from the rock.
Hi Mike: Thank you for your lovely message and for stopping by, I’m so glad to help and of course when you enjoy my channel that makes my work so much easier. Whats Christmas without Cherry Cake, and all of our traditional baking recipes. I’m so glad you are enjoying our channel and recipes, you and all your family have a very Merry Christmas and Happy New year. 🙂 Bonita, Raymond and Team
I made this today. Absolutely delicious! However, I tested it with a toothpick, several time, and it came out dry after 60 minutes (9.5″ springform) but by the time the cake cooled the centre collapsed and turned to mush. It wasn’t baked enough in the centre. I’ve never had the toothpick test fail before. We ate the outside two-three inches. Really nice flavour and crumb texture.
The edges were quite brown and they would have been overdone if I’d baked it longer. Have you ever done this cake in two layer pans (and ending up with two thinner cakes)? I’m wondering if it would be okay, and not turn out dry.
Thank you for sharing this recipe!
Hi Bobbi: Thank you for your message and for stopping by, so sorry to hear your cherry cake wasn’t baked in the middle. I haven’t had that happen before. I’m glad you got to taste it, maybe if you make it again try a bundt pan with the hole in the middle. Baking it on a lower temperature and longer may help as well. But these cakes is costly to have that happen again, I’m thinking 325ºf for 60 minutes or lONGER. Have parchment paper in the pan to help from burning, thank you for letting me know and for making our recipe. Don’t give up because it is a lovely cherry cake. Stay safe and have a lovely week. 🙂 Bonita
Thanks for the reply! This Saskatoon family enjoyed what we did have, on our first hot evening, eating outdoors. Appreciate your site very much!
Hi Bonita, just wanted you to know I baked your Traditional Newfoundland Cherry Cake a few days ago. It was baked for longer than 1 hour – my round cake tin has a diameter of 10 inches and I used about 32 frozen cherries. My 2 concerns were that the cherries would sink, even if I dusted/rolled them quickly in self raising flour before putting them in the batter; irrationally, perhaps, I felt I shouldn’t put down too many in case the batter could not support them; and my other unfounded fear – the inner batter would not be cooked, hence the length of cooking time. (I have never seen prep of baking in its various stages – started baking during Covid lockdown, doing my best from books/mags/online recipes.) Even when the metal pick comes out with nothing clinging to it, I have found from the odd previous bakes that the middle can still be a wee doughy. But success. Just not quite enough cherries. No sunk cherries were seen and the cake tasted good, also moist with the sharp cherry bite. So thank you for the recipe.
Hi SW, Thank you for stopping by and for sharing with us your experience with baking other recipes and our cake. I’m so glad you enjoyed our recipe and it was to your liking, we have so many tasty and easy to make recipes here on our website and our youtube channel. Our recipes are for the beginner baker and cook, the video tutorials are clear and all my recipes have been made many times. I also enjoy making this cake in a bunt pan or ring pan, it also helps from that worry of the centre not baking. We also got two cookbooks this is the link if you wish to check them out https://www.bonitaskitchen.com/cookbook we also post a NEW recipe and video tutorial every Sunday. Enjoy and thank you 🙂 Bonita