Holiday Cherry Cakes
Holiday Cherry Cakes are delightful, sweet treats featuring a buttery cake base with a cherry filling center, perfect for festive gatherings and satisfying dessert cravings.
Ingredients
Instructions
- Add sugar and oleo (butter) to a mixing bowl; beat until combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in flour and lemon juice until the batter is smooth.
- Pour the batter into a greased 15 1/2 x 10 1/2-inch cookie sheet.
- Spread the batter evenly and mark off 20 sections.
- Place a spoonful of pie filling in the center of each section.
- Bake at 350°F (175°C) for 45 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo. You can substitute the lemon juice with orange juice for a different citrus note. To enhance the texture, fold in a cup of chopped nuts or chocolate chips. Ensure even baking by rotating the cookie sheet halfway through the baking time. If you prefer a more festive touch, try adding a teaspoon of almond extract to the batter.
Serving Suggestions
These cherry cakes are delightful as a dessert or a sweet snack. Serve them with a dollop of whipped cream or vanilla ice cream for added indulgence. They pair beautifully with coffee or tea. For a festive touch, dust with powdered sugar or drizzle with a chocolate glaze. You could also enjoy them alongside a slice of Chocolate Skillet Torte for a varied dessert spread.
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. To reheat, place individual pieces in the microwave for about 15-20 seconds or warm them in a preheated oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Holiday Cherry Cakes contains roughly 115 calories, with 2g protein, 24g carbohydrates, and 2g fat.
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, you can use fresh cherries, but make sure to pit and chop them first. Mix them with a bit of sugar and cornstarch to create a filling that mimics the consistency of pie filling. This will enhance the flavor and ensure they hold their shape during baking.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use flaxseed meal or chia seeds mixed with water. For each egg, combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for 5 minutes until it thickens. This works well in sweet recipes like these cherry cakes.
How do I know when the cherry cakes are done baking?
The cherry cakes are done when they are golden brown on top and a toothpick inserted in the center comes out clean. Keep an eye on them towards the end of the baking time to avoid over-baking, as the cakes can dry out. If unsure, check a few minutes earlier than the suggested time.
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).