This Cherry Cake with Cherry Sauce is a nostalgic, old-fashioned dessert that evokes the warmth of home baking. The recipe combines a tender, buttery cake dotted with juicy cherries and crunchy nuts, complemented by a simple, glossy cherry sauce. This classic treat reflects the charm of mid-century American home baking, when recipes were handwritten on index cards and passed between friends. Perfect for holidays, Sunday suppers, or tea time, the cake’s moist crumb and sweet-tart topping make it a timeless comfort dessert loved for its simplicity and heartwarming flavor.
Ingredients
For the Cherry Cake:
- ½ cup shortening
- 1 ½ cups sugar
- 2 eggs
- 2 ¼ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅔ cup milk
- 2 cups cherries (fresh or canned, drained)
- ½ cup nuts (chopped, such as walnuts or pecans)
For the Cherry Sauce:
- ½ cup sugar
- 1 dash salt
- 2 tsp cornstarch
- ¾ cup cherry juice
- 1 cup water
- ¼ tsp almond flavoring
Instructions
Step 1: Prepare the Cake Batter
- Cream shortening and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
Step 2: Combine Dry Ingredients
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.
Step 3: Mix Batter
- Add dry ingredients alternately with milk, beginning and ending with the flour mixture.
- Mix until smooth.
Step 4: Add Cherries and Nuts
- Fold in cherries and chopped nuts gently until evenly distributed.
Step 5: Bake the Cake
- Pour batter into a greased and floured baking pan (9×13-inch or similar).
- Bake at 350°F (175°C) for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool slightly before serving.
Step 6: Make the Cherry Sauce
- In a saucepan, combine sugar, salt, and cornstarch.
- Gradually stir in cherry juice and water until smooth.
- Cook over medium heat, stirring constantly, until thickened and translucent.
- Add almond flavoring and stir well.
Step 7: Serve
- Pour warm cherry sauce over slices of cake before serving.
Tips
- Fold cherries gently to avoid streaking color through the batter
- Sauce thickens further as it cools; remove from heat when it coats a spoon
- Toasted nuts add extra flavor and crunch
- This cake pairs well with whipped cream or vanilla ice cream
- Substitute walnuts or pecans depending on preference
- If cherries are very juicy, drain lightly before folding into batter
- Check cake doneness with a toothpick near center
- Sauce can also be served over ice cream or pound cake
- For stronger almond flavor, increase almond extract slightly
- Cool the cake partially before slicing so it holds shape
Nutrition
Calories: 360kcalCarbohydrates: 52gProtein: 5gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 180mgPotassium: 160mgFiber: 2gSugar: 34gVitamin A: 90IUVitamin C: 3mgCalcium: 35mgIron: 1.2mg
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