Mother'S Cherry Cake
A rich, fruity cherry cake with tender raisins and glazed cherries, perfect for special occasions or teatime indulgence, combining buttery texture with sweet, tart flavors.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- Add flour and baking powder to the mixture and combine.
- Coat raisins and glazed cherries in additional flour separately.
- Gently fold the floured raisins and cherries into the batter by hand.
- Line a loaf pan with waxed paper and pour the batter into it.
- Place the pan in a cold oven, then set the oven temperature to 350°F (175°C).
- Bake for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter cake, try using half the amount of butter or substituting with applesauce. If you don’t have Sultana raisins, regular raisins can work in a pinch. Ensure to coat the fruits in flour to prevent them from sinking in the batter. This cake can be enhanced with a touch of vanilla extract for added depth. For a twist, consider adding nuts or spices.
Serving Suggestions
This cake is delightful on its own, but it can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Pair it with a cup of tea or coffee for a cozy afternoon snack. It also complements a fruit salad, like Pineapple-Cheese-Marshmallow Salad, for a refreshing contrast.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil, then place it in an airtight container. This will keep it fresh at room temperature for up to 3 days. If you want to extend its life, refrigerate for up to a week. Reheat individual slices in the microwave for a few seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Cherry Cake contains roughly 459 calories, with 8g protein, 82g carbohydrates, and 12g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of iron and protein.
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 glazed cherries?
Yes, you can substitute fresh cherries, but be sure to pit and chop them before adding to the batter. Fresh cherries may add more moisture, so you might need to adjust the flour slightly to maintain the right consistency.
What can I use instead of eggs in this recipe?
For a vegan option, use flaxseed meal or chia seeds mixed with water as an egg substitute. Combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water for each egg. Let it sit for a few minutes until it becomes gel-like before adding to the batter.
How can I tell when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean when it's done. If there’s any wet batter on the toothpick, continue baking for a few more minutes, checking frequently. The edges should also pull away slightly from the sides of the pan.
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).