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Close up photo of cherry cake squares

Cherry Cake Squares

Based upon a Newfoundland favorite Christmas cake and ideal for the holiday freezer, these easy cookie squares are quick to prepare, freeze exceptionally well and are always a hit with kids of all ages.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 25 cookie squares
Calories 246 kcal

Ingredients

  • 1 cup butter
  • 1 1/2 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 1/4 tsp baking powder
  • 2 cups flour
  • 1 cup glace cherries quartered

FOR THE FROSTING

  • 2 cups icing sugar powdered sugar
  • 1/2 cup butter
  • 1 tsp vanilla extract
  • 1 -2 tbsp milk

Instructions

  1. Cream butter sugar and vanilla until light and fluffy.

  2. Add the eggs, vanilla and almond extracts and beat well.

  3. Sift together the flour & baking powder.

  4. Add dry ingredients to the creamed mixture, folding to combine well.
  5. Fold in the chopped cherries.
  6. 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.)
  7. Remove from oven and cool completely on a wire rack.
  8. Frost with vanilla frosting.
  9. 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.
  10. Spread over the cooled cookies and cut into squares or bars.
  11. These freeze very well in airtight containers.

Recipe Notes

If you like, these can be served without frosting or just make a half batch of frosting if you prefer less.

Note: the amount of leavening agents has been reduced from the original measurements first published in this recipe years ago. That's based upon reports of the cookies falling in the centre when baked.

I have omitted the baking soda completely and reduced the baking powder by 1/4 tsp. This has worked very well in my experiments with this recipe and with those who tested it for me.

These freeze exceptionally well in sealed plastic containers.