Sour Cherry Cake

    1 hour 5 minutes

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

    15 people made this

    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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    Reviews in English (6)


    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.  -  19 Jun 2007  (Review from Allrecipes USA and Canada)


    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.  -  05 Jun 2007  (Review from Allrecipes USA and Canada)


    Excellent, easy recipe. It was gobbled up by my family. Added some vanilla extract and didn't even need the sauce.  -  28 May 2005  (Review from Allrecipes USA and Canada)