My daughter, Lauren, requested a cherry cake for her birthday and that the white frosting (I used IMB) be decorated with pink and purple flowers. Her sister, Lisa, wanted a cheesecake. They don’t care for the “t-word,” so let’s just say that they’re the same age, and for the last 27 years, we’ve had two birthday cakes. When they were toddlers, I could get away with making a 9 x 13 and frosting two halves, but that won’t fly any more. I can’t link you to Lisa’s cheesecake recipe, she selected her favorite flavor from The Cheesecake Factory. I avoid any maternal guilt about not baking for her by telling myself that I drove to the mall and fought parking lot traffic for her on the Saturday before Christmas.
I’ve never made a cherry cake before but I took inspiration from a couple of recipes on the internet – one that forgot to add sugar and one that was baked in jars, but you should know that I added sugar and baked my cake in 3-9 inch cake pans.
The cake was not something I would describe as moist; the texture was reminiscent of a pound cake – dense with a nice crust. I loved the addition on cherries and almonds, two of my favorite flavors.
Ingredients
1 cup butter, softened
8 ounces cream cheese, softened
1 1/2 cups sugar
4 eggs
1 3/4 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon almond extract
2 jars maraschino cherries
1/4 cup flour
1/2 cup finely ground almonds
Directions
- Preheat oven to 325
- Prepare 3-9 inch cake pans with baking spray with flour
- Line the pan bottoms with parchment
- Cream the butter and cheese
- Beat in sugar
- Beat in the eggs and vanilla and almond extract
- Mix in 1 3/4 cups flour, baking powder, and salt
- Slice cherries and coat in 1/4 cup flour
- Fold floured cherries and ground almonds into batter
- Bake for 30 – 40 minutes, until a toothpick inserted in the center comes out clean
- Frost as desired
Note: I think this cake would be great in a loaf pan or pans, unadorned as a coffee cake.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Lisa
That cake looks and sounds so good especially with all those cherries studded in it. I have a linky party on my blog right now called “Sweets for a Saturday” and I’d like to invite you to stop by and link this up.
Windows Server 2008
Thi looks very yummy. I want to try this at home. Thanks for the recipe.
faithy, the baker
Looks great! I have to try this! I love the addition of cherries!
Lois B
Lisa – consider it done; that for the invitation.
Windows Server 2008 – I hope you enjoy it.
Faithy – thanks! I browsed many recipes until I found one that added a lot of cherries, not just a measly 1/4 cup! LOL
Curly J
Mmm they look yummy! Thanks for stopping by my blog and commenting 😀
Priyanka
Wow…..this looks yummy….will be trying 🙂
Lisa
Thanks so much for linking this up to Sweets for a Saturday. I hope you’ll be able to join in again.