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Cherry Pecan Cake

Cherry Pecan Cake. A moist delicious cream cheese pound cake with maraschino cherries and crunchy pecans baked right in.

Cherry Pecan Cake

Cherry Pecan Cake

This cherry pecan cake reminds me that the more I think and write about old family recipes that have made appearances on this blog, the more I begin to see them as connections to people and places.

Some of them almost have a genealogy of sorts. To trace the connections of who passed them on to friends and family would probably be a walk through time and our own food heritage in this province.

Red Glacé Cherries for Cherry Vanilla Cheesecake Bars, pictured in a glass bowl.

Red Glacé Cherries can be used in this recipe in place of the Maraschino cherries, if you prefer.

This particular recipe has been in my family for about 30 years. I remember my mom getting this recipe from her twin sister “Aunt Moo”.

She, in turn, got it from Ivy Loder of Badger, Newfoundland, a great family friend of many years to whom it had also been passed on.

Cherry Pecan Cake. A very popular family recipe.

I hazard to say that this very moist, rich and delicious cake has been made hundreds of times by people in my extended family. I make it at least a few times a year myself and have very often made it as a wedding cake for numerous friends and acquaintances over the years.

Cherry Pecan Cake

Cherry Pecan Cake

I think, once you taste this cake, you can imagine how many requests for the recipe come from its being served at a wedding reception. I invite you to join in the continuing legacy of one of the best cakes I have ever eaten.

Pecans for Chocolate Pecan Bars

Substitute pecans for walnuts or other favorite nuts.

To make your own favourite version of this cake, you can always substitute almonds, walnuts, macadamia nuts etc.  Just be sure to toast them first, just like you would for the pecans. 

This makes all the difference to the crunch and flavour of the nuts.

Originally published December 17, 2007. Updated December 2020.

Looking for more Christmas Cake ideas? 

If you like this recipe, be sure to check out our entire collection of Favourite Newfoundland Christmas Cakes here.

Best Newfoundland Christmas Cake Recipes


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Cherry Pecan Cake image with title text

Cherry Pecan Cake

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Cherry Pecan Cake
Yield: 18 or more

Cherry Pecan Cake

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Cherry Pecan Cake - A Moist delicious cream cheese pound cake with maraschino cherries and crunchy pecans baked right in.


  • 2 cup maraschino cherries, chopped in 1/2’s or 1/3’s (tossed in ¼ cup flour at the very last minute)
  • 3/4 cup toasted pecan pieces, not ground. I toast whole pecans and then roughly break each one apart by hand in small chunks.
  • 1 ½ cups sugar
  • 1 cup 8 oz cream cheese
  • 1 cup butter
  • 1 ½ tsp pure vanilla extract
  • 4 eggs
  • 2 ¼ cups flour, reserve ¼ cup to dust the cherries
  • 1 ½ tsp baking powder


  1. Toast the pecans on a cookie sheet for about 7 minutes in a preheated 350 degree F oven. Let them cool, then give them a rough chop with a sharp cooks knife.
  2. Drain the cherries very well in a colander, tossing them for a couple of minutes to make sure any liquid trapped at the centers escapes. Drain well on paper towels for several minutes, then chop the cherries as instructed but do not dust them in flour until right before they get added to the cake batter.
  3. This cake can bake in a bundt pan, or in 2 regular loaf pans. If using a bundt pan, grease it very well and lightly dust with flour. If using loaf pans, lightly grease them and line with parchment paper. Preheat oven to 325 degrees F.

To start the cake

  1. Cream together the sugar, cream cheese, butter and vanilla extract for several minutes until light and fluffy. Scrape down the sides and bottom of the bowl a couple of times during this process.
  2. Add the eggs one at a time, beating for a minute or so between additions.
  3. Sift together 2 cups of the flour with the baking powder. Gently fold the dry ingredients into the creamed mixture until the flour is almost fully incorporated.
  4. At that point toss the cherries in the 1/4 cup reserved flour and add them to the batter along with the chopped pecans. Any flour that doesn't stick to the cherries gets added too. Fold until the flour is fully incorporated and the cherries and nuts are evenly dispersed throughout the batter.
  5. Bake for about an hour or until a wooden toothpick inserted in the center of the cake comes out clean.
  6. The bundt pan may take several minutes more; the loaf pans may need a little less, depending on your oven and the type of pans you are using. Always check your cakes a few minutes ahead of time and then every five minutes thereafter to make sure they do not over bake.
  7. When fully baked, let the cakes rest in the pans for 10-15 minutes before turning out on a wire rack to cool completely.

Nutrition Information



Serving Size

1 g

Amount Per Serving Calories 269Total Fat 19gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 81mgSodium 179mgCarbohydrates 21gFiber 1gSugar 8gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Lori De Vita

Monday 12th of November 2018


How far in advance can you make this cake? Does it last well or should it be frozen until Christmas?

Thanks, Lori

Barry C. Parsons

Thursday 20th of December 2018

I freeze it.


Saturday 6th of December 2014

Barry, love the recipe, however my aunt had a recipe that called for tin cream, have you ever come across that recipe. I love all of your old recipes, keep up the good work

Barry C. Parsons

Monday 29th of December 2014

Yes, I used to use that one a long time ago before I got the recipe using evaporated milk that I now use. I like that one even better.


Friday 20th of June 2014

I'm not a huge fan of things that are overly sweet so I was a little worried about the cherries. That being said, this recipe has made me look at those awful, overly dyed, sugar laden "fruits" differently. This cake is moist, and delicious. I did bake it longer, but was using a silicone mold. Thanks for the share!


Tuesday 1st of January 2013

I made this cake without nuts and I halved the recipe because I only wanted to fill one loaf pan. I also added some almond extract just because I like it. It turned out perfect! I am so impressed with this recipe, I definitely recommend giving it a try. So easy too.


Friday 21st of December 2012

Don't forget to bring your ingredients to room temperture!

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