Cherry Cake Squares. Based upon a Newfoundland favourite Christmas cake and ideal for the holiday freezer, these easy cookie bars are quick to prepare, freeze exceptionally well and are always a hit with kids of all ages.
These bar cookies are inspired by another popular Holiday baking staple here in Newfoundland and a very popular recipe on this website at this time of year, Cherry Pound Cake. It’s found in practically every home in the province during the Christmas season.
I thought, why not translate it into a cookie square version too. These almond tinged cookie squares are pretty easy to make and are another great addition to the Holiday freezer.
2018 update: One note on this recipe is that some people have found they fall slightly at the middle. I have had that happen occasionally but I trim the edges to height. If this happens, it may be differences in brands of baking powder and soda, so eliminating the baking soda could also be an option.
Like this Cherry Cake Squares recipe?
If you’re looking for other food gift ideas for the Holidays or just lots of seasonal recipe suggestions for both cooking and baking, be sure to browse our Christmas Recipes Category.
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..and don’t forget, if you liked these you may want to try the cake that inspired them, our delicious traditional Cherry Pound Cake.
- 1 cup butter
- 1 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 cups flour
- 1 cup glace cherries quartered
- 2 cups icing sugar powdered sugar
- 1/2 cup butter
- 1 tsp vanilla extract
- 1 -2 tbsp milk
Cream butter sugar and vanilla until light and fluff.
Add the eggs, vanilla and almond extracts and beat well.
Sift together the flour, baking powder and baking soda.
Add dry ingredients to the creamed mixture, folding to combine well.
Fold in the chopped cherries.
Spread in a parchment lined or greased 9 inch square baking pan and bake for 45-55 minutes at 350 degrees F. (325 for glass bake ware) A toothpick inserted in the center should come out clean. (This recipe is too large for an 8x8 pan. If you do not have a 9x9 pan you can multiply the entire recipe by 1 1/2 and use a 9x13 pan instead if you have one of those.)
Remove from oven and cool completely on a wire rack.
Frost with vanilla frosting.
For the vanilla frosting beat together the butter, icing sugar, vanilla and milk until, light, fluffy and of a good spreadable consistency. Add the milk only a little at a time until the proper consistency is achieved.
Spread over the cooled cookies and cut into squares or bars.
These freeze very well in airtight containers.
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