Cherry Pecan Cake

Cherry Pecan Cake


77 people made this

This is a delicious moist cake to have with coffee. The secret is to soak the dried cherries with almond essence before making the batter.

Melanie Taubert

Serves: 12 

  • 1/2 cup chopped dried cherries
  • 1/2 cup (125ml) hot water
  • 1/2 teaspoon almond essence
  • 1 1/2 cups (185g) plain flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup (220g) white sugar
  • 250g vanilla yoghurt
  • 1/2 cup (125ml) vegetable oil
  • 1 egg
  • 1 egg white
  • 1/4 cup chopped pecans
  • 1 tablespoon white sugar

Preparation:20min  ›  Cook:35min  ›  Extra time:20min soaking  ›  Ready in:1hour15min 

  1. Combine cherries, hot water and almond essence: let stand 20 minutes. Drain cherries and pat dry between layers of paper towels. Set aside.
  2. In a large bowl combine flour, salt, baking powder and 1 cup white sugar. Add yoghurt, eggs and oil. Stir well. Fold in cherries. Pour batter into a greased and floured 23cm round cake tin.
  3. Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan.
  4. Bake at 180 degrees C for 35 minutes, or until wooden toothpick comes out clean. Cool in pan on wire rack 10 minutes. Serve warm or at room temperature.

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