Cherry Cakes(Or Other Fruit)
Cherry Cakes offer a delightful combination of moist cake and sweet cherry filling, perfect for fruit lovers and ideal for casual gatherings or dessert indulgence.
Ingredients
Instructions
- Cream sugar and margarine until well blended.
- Add eggs one at a time, beating after each addition.
- Gradually add self-rising flour and vanilla, mixing until smooth.
- Pour two-thirds of the batter into a greased 9 x 12-inch pan.
- Spread cherry pie filling evenly over the batter.
- Dab remaining batter by spoonfuls over the cherry filling.
- Bake at 350°F for 50 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter version, consider substituting half the oleo with unsweetened applesauce or Greek yogurt. You can also use other fruit pie fillings like blueberry or peach for different flavors. Ensure your eggs are at room temperature for better emulsification, which helps in achieving a smoother batter. Mixing the flour gradually prevents lumps and ensures an even distribution of ingredients.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. This cherry cake pairs beautifully with a cup of coffee or tea, making it a delightful afternoon snack. For a festive touch, sprinkle powdered sugar on top before serving, or consider serving it alongside a fruit salad for a refreshing contrast.
Storage & Reheating
Store leftover cherry cakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week. Reheat individual slices in the microwave for 10-15 seconds, or warm in the oven at 300°F for about 10 minutes to enjoy the cake's fresh flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Cakes(Or Other Fruit) contains roughly 650 calories, with 12g protein, 123g carbohydrates, and 6g fat. It is an excellent source of protein (24% of the Daily Value) and iron (24% of the Daily Value), and a good source of calcium and potassium.
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 pie filling?
Yes, fresh cherries can be used, but you'll need to prepare them first. Pit and chop the cherries, then mix them with a bit of sugar and cornstarch to create a filling that mimics the consistency of pie filling. This will help maintain the cake's moisture and flavor.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the self-rising flour with a gluten-free all-purpose blend. Make sure the blend contains a leavening agent, or add a teaspoon of baking powder for the right texture. Adjust the baking time slightly, as gluten-free cakes may bake faster or slower.
How can I enhance the flavor of this cake?
To enhance the flavor, consider adding almond extract along with the vanilla, as it complements the cherries beautifully. You could also mix in a teaspoon of lemon zest for a fresh, zesty kick. Additionally, a sprinkle of cinnamon in the batter could elevate the overall taste.
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).