Newfoundland Cherry Cake is a big local favourite especially during the Holidays. The secret in this recipe is undiluted evaporated milk for added richness.
Newfoundland Cherry Cake is a must to have on hand in the freezer or for Holiday gift giving.
Back to Christmas baking with a perennial favourite, Newfoundland Cherry Cake .
Another very popular treat at this time of the year is the “Cherry Cake”. A moist, dense pound cake with glace cherries and flavored with almond extract, this treat is a universal Christmas favorite in almost every Newfoundland household I know. I can’t tell you how many different recipes I’ve tried over the years for Newfoundland Cherry Cake; recipes that use cake flour, recipes that use regular flour, recipes that use thick cream, recipes that use whipping cream, recipes that use whole milk, all butter recipes, recipes that combine shortening and butter…I’ve tried them all and still keep coming back to this standard recipe that I’ve made for decades. It’s hard to imagine a Christmas in our home without it.
If you like this cake you will probably also recognize our very popular recipe for Apricot Raisin Cake.
And for even more Newfoundland favourite Christmas Cake recipes click here.
- 1 pound chopped glace cherries + ¼ cup flour
- 1 ½ cups butter
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla extract
- 2 tsp almond extract
- 3 cups flour
- 1 ½ tsp baking powder
- 1 cup lukewarm, undiluted evaporated milk
- Rinse the cherries in a colander to remove any syrup that they may have been stored in. Pat them day between layers of paper towels.This step helps prevent the cherries sinking into the batter as well. Depending on their size, cut them into halves or quarters and set aside for later. They will get tossed in ¼ cup of flour later but not until just before they are folded into the batter.
- Cream together the butter and sugar well.
- Add the eggs, one at a time, beating well after each addition until light and fluffy.
- Beat in the vanilla and almond extracts.
- Sift together the 3 cups of flour and baking powder.
- Fold dry ingredients into the creamed mixture alternately with the lukewarm milk, beginning and ending with the dry ingredients. As a general rule, I add the dry ingredients in 3 portions and the milk in 2 portions.
- Fold in the chopped glace cherries that have been tossed at the last minute in the ¼ cup flour.
- Bake in greased and floured spring form pan, tube pan or 2 loaf pans, lined with parchment paper. Bake at 325 degrees F for 45 minutes - 1 hour depending upon the size of your pan.
- Baking times vary greatly on this recipe so rely on the toothpick test to ensure that it is properly baked. When a wooden toothpick inserted in the center comes out clean, its done. Be careful not to go past this stage or the cake will be dry.
- Let the cake cool in the pan/s for 10 minutes before turning it out onto a wire rack to cool completely.