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–+ servings
Cherry Cake
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.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 360 kcal

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 (9x13-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
Keyword baked cake, cherry cake, cherry sauce, family recipe, fruit dessert, homemade cake, old-fashioned dessert, vintage
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