Glace Cherry Cheese Cake

    1 hour 30 minutes

    This is not your typical cheesecake but more of a pound cake that is made using a lot of cream cheese in the batter.

    34 people made this

    Serves: 14 

    • 250g cream cheese, softened
    • 250g butter, softened
    • 1 1/2 cups (345g) white sugar
    • 1 1/2 teaspoons vanilla essence
    • 4 eggs
    • 2 1/4 cups (280g) plain flour
    • 1 1/2 teaspoons baking powder
    • 1 pinch salt, to taste
    • 1 cup glace cherries, halved
    • 1/4 cup (30g) plain flour
    • 1/2 cup chopped pecans

    Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

    1. Preheat oven to 165 degrees C.
    2. Cream the cream cheese, butter, sugar and vanilla together until smooth. Beat in eggs one at a time.
    3. Sift together flour, baking powder and salt then fold into cream cheese mixture. Dust cherries in 1/4 cup flour and fold into batter.
    4. Sprinkle pecans over the bottom of an ungreased ring tin. The bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into the tin on top of nuts.
    5. Bake for about 75 minutes or until an inserted tooth pick comes out clean. Allow cake to cool in tin. Run knife around outside edge and centre tube. Ease cake out of tin and onto plate.

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    Reviews in English (37)


    Excellent and five stars with some seemingly minor, but significant tweaks. If others have complained this is dry, it's not just that there's too much flour, but too little sugar! Sugar does more for a cake than just add sweetness - it contributes to the moistness of a cake as well. That said, I still mixed the cherries (cut in half with a floured kitchen shears) with the 1/4 cup flour, but I reduced the flour in the batter by a half cup, to 1-3/4 cups. But at the same time, I also INcreased the sugar to a full two cups, up a half cup from the 1-1/2 c. called for. Also, this essentially being a pound cake, I felt that 1-1/2 tsp. of baking powder was unnecessary and maybe even counterproductive. I debated using any at all, but ultimately settled with 1 tsp., down a half tsp. from the 1-1/2 tsp. called for. I wasn't confident baking this in a non-prepared pan, so I did spray it with Baker's Joy (a floured baking spray) before baking. This did need the full 75 minute baking time, and I allowed 20 minutes cooling time before I removed it from the pan. When cooled, I glazed it with a light, simple powdered sugar glaze and garnished with a few more candied cherries. The result was a perfectly dense, moist and pleasantly sweet pound cake, evenly studded with the candied cherries. Simply beautiful, and simply delicious. Oh - and the pecans definitely "take this up a notch" both in flavor and appearance. Do include them if you can.  -  01 Dec 2010  (Review from Allrecipes USA and Canada)


    I love this easy to make cherry cake. I made a couple of adjustments to mine. I added more cherries (red & green) and also 1/2 cup sour cream or little more. Turned out excellent. Baked in bundt pan for 1 hour and 20 minutes  -  03 Jan 2010  (Review from Allrecipes USA and Canada)


    My family and friends loved this cake! It was easy to make (my cakes often fall- this one did not!)It was very moist and taisty! It did take a while to cook, but it was worth the wait!  -  05 Apr 2002  (Review from Allrecipes USA and Canada)