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.

    11 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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (5)


    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)

    Write a review

    Click on stars to rate
    See all 6 collections