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Cherry Cake

How to make a delicious Cherry Cake. This cake is full of bright red and green cherries and ever so moist and delicious.

By Bonita Hussey

4.54 ratings
Prep
10 min
Cook
1 hr
Makes
1
Serves
Family
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This recipe is in my cookbook Traditional Newfoundland Cooking and Recipes
Traditional Newfoundland Cherry Cake

About this recipe

CHERRY CAKE
RED AND GREEN CHERRIES.
Cherry Cake
Small gift size cherry cakes.
Cherry Cake
Small cherry cakes for gifts, baked in foil pans.

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.

Cherry Cake
The base of our cake batter, butter and sugar.
Cherry Cake
Shifted flour is a key to making a delicious cake.
Traditional Newfoundland Cherry Cake
Bright red cherries
Cherry Cake
Cherry Cake, topped with snowflake sprinkles and placed on a snowman serving plate.

I will share with you another delicious dessert idea for your christmas baking.

Traditional Newfoundland Snowballs

Traditional Newfoundland snowballs
These little snowballs are full of oatmeal, coconut and Cocoa filling.

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

What's for Supper-New Cookbook Release!
What’s for Supper is our NEW cookbook, plus A Little Taste of Home and Traditional Newfoundland Recipes and cooking.

Please continue on to this delicious recipe and video for Cherry Cake. Enjoy 🙂

Traditional Newfoundland Cherry Cake
Cherry Cake, this cake is full of bright red and green cherries and ever so moist and delicious.

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.

Traditional Newfoundland Cherry Cake
Bright red Cherries

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.

Cherry Cake
Cherry cake with a sprinkle of snowflakes topping

Traditional Newfoundland Dark Rum Fruit Cake

Traditional Newfoundland Dark Rum Fruit Cake
This delicious dark rum fruit cake is packed full of fruit and very moist.

Traditional Newfoundland Date Squares

Date Crumbles
Delicious 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 tutorial for a Cherry Cake.

I’ll provide a video with all of my recipes and little blog to help make your baking experience enjoyable.

Christmas is a time of year where you should relax with family and friends and 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!

Welcome to Bonita's kitchen
Thank You and Enjoy Bonita 🙂

The recipeCherry Cake

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  1. Line  a 9 inch round spring lock pan with parchment paper and butter the side, or whatever pan you have.

  2. Pre-heat oven to 350°F set timer for 45 minutes to 1 hour, or until baked.

  3. Cream together butter and sugar.

  4. Add eggs one at a time mix well until light and fluffy.

  1. Mix in vanilla.

  2. In another bowl sift or mix together flour and baking powder.

  3. 5 -Folding dry ingredients with creamed mixture, don't over mix, then slowly add room temp milk to your mixture.

  4. 6 -Fold cherries that have been rolled in flour to your mixture. Grease one springform pan or two loaf pans.

  5. 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.

  6. Remove cake from oven let sit in cake pan for 5 to 10 minutes before removing it from the pan.

  7. You may need to run a knife around the sides to remove from pan if stuck.

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What's in it
Allergens
  • Egg
  • Milk
  • Wheat

From my ingredient list. If you have an allergy, always check the labels on what you buy.

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Cherry Cake

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    21 messages

    I answered 9 of them myself.

    1. Sw

      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.

      Reply
      1. Bonita

        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

        Reply
        1. Carol Mahoney

          Hi Bonita love your recipe was wondering if you have ever put cream cheese in your cherry cake if so would you cream the cream cheese and sugar together or another way . Thank You

          Reply
          1. Bonita

            Hi Carol: Thank you for your message and for stopping by…I haven’t use cream cheese in this cherry cake before. I think it would make it soggy or half cake and half soggy. Best way would be just make a cheese cake and top with can cherries. All the best and have a wonderful day.
            Bonita

            Reply
    2. Bobbi

      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!

      Reply
      1. Bonita

        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

        Reply
        1. Bobbi

          Thanks for the reply! This Saskatoon family enjoyed what we did have, on our first hot evening, eating outdoors. Appreciate your site very much!

          Reply
    3. mike

      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.

      Reply
      1. Bonita

        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

        Reply
    4. Roseanne MacIsaac

      I have made several of your recipes, I’m now making the Cherry Cake. Thank you.

      Reply
      1. Bonita

        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

        Reply
    5. mike

      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

      Reply
      1. Bonita

        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

        Reply
    6. Laura

      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.

      Reply
      1. Bonita

        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

        Reply
    7. Shirley Tucker

      Thank you Bonita, love your website.

      Reply
      1. Bonita

        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

        Reply
    8. Patricia Kresan

      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.

      Reply
      1. Bonita

        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

        Reply
    9. Dorothy

      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.

      Reply
      1. Bonita

        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

        Reply

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