Delicious cake with sour cherries in it and cherry sauce on top.

Sally

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Recipe Summary

Servings:
12
Yield:
1 -9 inch square cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom only of one 9x9 inch square baking pan. Drain the sour cherries, reserving the liquid.

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  • Combine the flour,1 cup of the sugar, baking powder and salt. Beat in the shortening and eggs at medium speed until well blended. Fold in the nuts and 1 cup of the drained cherries. Spread the batter into the prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve cake warm or cooled with Cherry Sauce spooned over the top.

  • To Make Cherry Sauce: In a small saucepan combine 1/3 cup sugar, corn starch, remaining cherries and the reserved juice. Cook over medium heat, stirring occasionally mixture is thick and clear.

Nutrition Facts

193 calories; protein 3.2g 6% DV; carbohydrates 35g 11% DV; fat 5.2g 8% DV; cholesterol 31mg 10% DV; sodium 152.2mg 6% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/19/2007
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. Read More
(5)
8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/19/2007
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. Read More
(5)
Rating: 4 stars
06/05/2007
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. Read More
(3)
Rating: 5 stars
05/28/2005
Excellent easy recipe. It was gobbled up by my family. Added some vanilla extract and didn't even need the sauce. Read More
(1)
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Rating: 4 stars
01/14/2008
I added vanilla to the batter and a crumb topping and it was a great coffee cake. Read More
Rating: 5 stars
09/17/2018
I ve made this cake twice and I didn t change a thing. Very simple recipe. I am using 24 ounce jars of sweet cherries though so when making the sauce I use a little more sugar and corn starch - and it turns out to about close to 3 cups of sauce with a lot of cherries. (I ve just used the extra for waffle topping) My husband generally will not eat anything with cherries but this cake smells so good when baking that he tried and loves this cake. He won t use the sauce yet though. It s really good with a little vanilla ice cream on top too. Read More
Rating: 4 stars
04/01/2009
Great cake! I love cherries so this was a favorite. I used sugar free cheeries... yea don't do that it had a weird after taste to the sause. Great cake i will be making this again Read More
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