When I made black forest cake, I was left with half a batch of tinned cherries. I refrigerated them along with the syrup in my fridge and was planning on making a cake with them. This baking marathon was the perfect opportunity to bake a loaf with cherries. When you use fruits in cake, it always turns out super heavy but amazingly soft. And even this cake was like that. I recently bought a large loaf pan ( 10″ * 4.5″) and was trying some recipes in it. This cake was one among them. The egg version of this cake was so well risen and filled the loaf pan and so I thought even this would turn out like that but It didn’t rise a lot but was extremely soft. So even for this recipe you can use a medium sized loaf pan (7″ * 3.5″) and it would fit perfect.
As the cake uses caster sugar, it turned out mildly sweet and I served it with sweetened whipped cream. You could even go for a glaze to pour on top of the cake. By itself the cake needs some sugar in it. So you need to adjust accordingly. The cherries add extra moisture in the cake and so be sure to dry them using tissue paper so that you don’t add too much moisture in it. This would make a perfect dessert but be warned. It is quite heavy. To my utter surprise Sruti loved this cake.
Ingredients:
Flour-2 cups
Baking Powder-1 tsp
Baking Soda-1 tsp
Butter-3/4 cup
Caster Sugar-1 1/2 cups
Milk-1 cup
Vinegar-1 tsp
Vanilla -1 tsp
Tinned Cherries ( pitted and chopped) -1 cup
Procedure:
Preheat oven to 175°C.
In a bowl mix together flour, baking powder and baking soda.
In a separate bowl cream together butter and sugar.
Add in the milk and vinegar and beat to combine.
Add the essence and flour mixture and fold in to combine.
Add 2/3rd cherries to the batter and mix well.
Grease a loaf pan ( 7″ * 3.5″ ) and pour the batter and spread it evenly.
Now top with the remaining cherries.
Bake in the preheated oven for 50-60 minutes or until a tooth pick comes out clean.
Cool in the pan and flip onto a serving plate.
Slice it up and serve!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51
Eggless Cherry Cake
Ingredients
Ingredients
- Flour-2 cups
- Baking Powder-1 tsp
- Baking Soda-1 tsp
- Butter-3/4 cup
- Caster Sugar-1 1/2 cups
- Milk-1 cup
- Vinegar-1 tsp
- Vanilla -1 tsp
- Tinned Cherries -1 cup pitted and chopped
Instructions
Procedure
- Preheat oven to 175°C.
- In a bowl mix together flour, baking powder and baking soda.
- In a separate bowl cream together butter and sugar.
- Add in the milk and vinegar and beat to combine.
- Add the essence and flour mixture and fold in to combine.
- Add 2/3rd cherries to the batter and mix well.
- Grease a loaf pan ( 7" * 3.5" ) and pour the batter and spread it evenly.
- Now top with the remaining cherries.
- Bake in the preheated oven for 50-60 minutes or until a tooth pick comes out clean.
- Cool in the pan and flip onto a serving plate.
- Slice it up and serve!!
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I love that loaf with colorful cherry pieces peeking.
Cherry looks delicious with chopped cherries peeping out.
super duper cherry cake. Looks so yummy. Haven’t baked a cherry cake in a long time. My mother in law loves cherry cakes. I am hosting an event on my blog. Please participate by linking your recipes. Thanks.
http://mayurisjikoni.blogspot.com/2015/03/bake-fest-42-announcement.html
Fruit rich cake, i dont bother to have few slices..
yet another great recipe from you. your eggless bakes are awesome
Very soft and moist. Cake and whipped cream sounds delicious.
Lovely cake,looks super soft and moist….The peeping out cherries make the cake gorgeous..
What a delicious way to use up leftover cherries. Cake turned out so moist and yummy.
cherry cakes takes me back to childhood days !! looks yum !!
Wow I can imagine the flavor and taste of this cake looks yummm.
Wow that cake surely looks so inviting Gayathri…such pretty cherries!
absolutely stunning cake out here…never used tinned cherries in baking will give it a try
Love the soft, fruity cake!
The cake looks too good! Love the texture of the cake.
Scrumptious cherry cake.. Love to try one for me..Bookmarking it..
Ahh, what a delicious cake gayathri, love those cherries peeking inbetween!!
A delicious cherry cake.
Wow Gayatri the cake is amazingly delicious an dcolourful. Me too will love a slice.
the cake is looking so delicious!!! the cherries are looking so cute!!
The cake looks very very pretty with those cherries..the red in them is making it unique and I would love to try this one for sure.
Hi
I tried this recipe and it came wonderful and was very yummy.. I used whole wheat flour instead of plain flour and added pistachios as well. Thank you so much
Hi Gayathri…Loved this recipe of yours. Can we substitute anything else for the Vinegar that you have mentioned in your recipe? Please let me know as i would like to bake this cake today but i do not have Vinegar at home.
Thank You for all your wonderful eggless bake recipes.
Lavanya
Hi Lavanya, you can use lemon juice instead.
Hi Gayathri,
Thank you for the tip. Will let you know how the bread came out.
Regards,
Lavanya
Hello Gayathri, Can normal or powder sugar replace caster sugar,baking your cake today. Please help
Replace caster sugar with powdered sugar..
Hi Gayatri,
Can I make this as birthday cake with buttercream for frosting? Will the cake hold 2-3 layers on it or is it too moist and will fall?
Thank you very much for the recipe.
No, I wouldn’t recommend this for layered cakes. It would collapse.
Thank you for the quick response 🙂
Hi Gayathri..
Tried few of your cakes. Came out really well. Need to ask one thing , my cakes get brown n crunchy on top and sides.
And when i tried using aluminium foil above, it got stick to the foil..what to do ?
Second, eggless cake dont rise as much as with eggs?? Is that so..
Thanks
Hi Shipra, If your cake is browning too fast and the tenting is also not working, you can try reducing temperature by 20C. And yes, eggless cakes won’t rise that much when compared to egg based cakes. A thick batter tea time cakes do rise but thinner batter cakes won’t rise at all.
Thank you so much.. One more thing please..
Covering with foil stops it from rising ? And if i m covering should i cover it for initial ten mins or last ten mins.
The tenting should be done during the final stages.
Hi Gayathri..
Covering the cake from aluminium foil stops it from rising ?
My cakes dont rise much..
And if i dont cover with aluminium foil they get cracks in the upper portion and the upper part and sides turn crunchy.
I cover initially for ten mins..
Please guide as should i cover it in the last 10 mins once its risen..and how to avoid those cracks on the upper layer.
You can try reducing your oven temperature by 20C to avoid the dome and cracking and sides turning hard.. Aluminium tenting should be done only if the cake browns too fast.