Sour Cherry Cake

Sour Cherry Cake


11 people made this

Tinned sour red cherries make this delicious cake a snap to prepare. Serve it with a sauce made from the cherry liquid.


Serves: 12 

  • 1 cup (125g) plain flour
  • 1 cup (200g) white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon margarine
  • 2 eggs
  • 1/2 cup (60g) chopped walnuts
  • 450g tinned pitted sour red cherries
  • 1/3 cup (65g) white sugar
  • 1 tablespoon cornflour

Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

  1. Preheat the oven to 180 degrees C. Grease the bottom only of one 23cm square baking pan. Drain the sour cherries, reserving the liquid.
  2. Combine the flour, 1 cup of the sugar, baking powder and salt. Beat in the margarine 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.
  3. Bake at 180 degrees C for 35 to 40 minutes. Serve cake warm or cooled with cherry sauce spooned over the top.
  4. To make cherry sauce: In a small saucepan combine 1/3 cup sugar, cornflour, remaining cherries and the reserved juice. Cook over medium heat, stirring occasionally until mixture is thick and clear.

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