Cherry Buttermilk Cake
A moist cherry buttermilk cake with chopped nuts and a tender crumb, perfect for celebrations or teatime, offering sweet cherry flavor and nutty richness.
Ingredients
Instructions
- Grease and flour a tube pan.
- Cream together the sugar and margarine.
- Add eggs one at a time, beating well after each addition.
- Gradually add sifted flour, baking soda, and salt with buttermilk, mixing well.
- Stir in chopped nuts, chopped maraschino cherries, and vanilla extract.
- Pour the batter into the prepared pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes.
- Allow the cake to cool before frosting with icing.
Tips & Substitutions
For a lighter texture, ensure your margarine is at room temperature before creaming with sugar. If you prefer a twist, substitute half of the cherries with blueberries or raspberries. Additionally, if you don’t have buttermilk, mixing one tablespoon of vinegar or lemon juice with regular milk can create a great substitute. This cake can also be made with gluten-free flour for a gluten-free option.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a simple glaze made from powdered sugar and milk. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. For a complete meal, consider serving it alongside a light salad like the Green And White Vegetable Salad for contrast.
Storage & Reheating
Store leftover Cherry Buttermilk Cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze for up to three months. To reheat, thaw in the refrigerator overnight and gently warm in the microwave for about 15-20 seconds before serving to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Buttermilk Cake contains roughly 560 calories, with 9g protein, 85g carbohydrates, and 18g fat. It is a good source of protein (19% of the Daily Value), calcium (15% of the Daily Value), and iron (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of maraschino cherries?
Absolutely! Fresh cherries can be used, but be sure to pit and chop them before adding to the batter. This will give your cake a more natural flavor and texture, though you may want to adjust the sugar slightly since fresh cherries are less sweet than maraschino cherries.
What can I use if I don't have margarine?
You can substitute margarine with an equal amount of unsalted butter or coconut oil for a different flavor profile. If you're looking for a dairy-free option, olive oil or a plant-based butter alternative works well and will maintain the cake's moisture.
How do I know when the cake is done baking?
To check if your Cherry Buttermilk Cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this will result in a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).