Best Newfoundland Cherry Cake

Newfoundland Cherry Cake, a cherished holiday treat, captivates with its rich, buttery flavors and bursts of sweet glace cherries. This traditional cake boasts a dense, moist texture, making it a perfect centerpiece for festive gatherings. The secret to its decadent nature lies in the use of undiluted evaporated milk, which significantly enhances the cake’s creamy richness. Whether served as a delightful Christmas dessert or enjoyed alongside a cup of afternoon tea, this cake is an absolute must-try!

Why You’ll Adore This Cherry Cake:

• Rich & Buttery Texture: Crafted with real butter for a truly melt-in-your-mouth experience.
• Perfectly Moist: The inclusion of evaporated milk ensures the cake remains exceptionally soft and tender.
• Festive & Colorful: Vibrant glace cherries make it a stunning show-stopper at any celebration or gathering.
• Easy to Make: Simple, readily available ingredients and a straightforward method guarantee a foolproof bake, even for novice bakers.

How To Make Newfoundland Cherry Cake:

1. Preparing the Cherries: Begin by rinsing the glace cherries in a colander to remove any excess syrup or stickiness. Pat them dry thoroughly using paper towels to prevent any excess moisture from affecting the batter. Chop the cherries into halves or quarters for even distribution throughout the cake. Just before adding them to the batter, toss the cherries with ¼ cup of flour to prevent them from sinking to the bottom of the cake during baking.
2. Making the Cake Batter: In a large mixing bowl, cream the butter and sugar together until the mixture becomes light and fluffy. This step is crucial for creating a tender cake. Add the eggs one at a time, beating well after each addition ¹ to maintain a smooth and consistent texture. Stir in the vanilla and almond extracts for a warm, aromatic flavor that complements the cherries beautifully.  
3. Combining Dry Ingredients & Liquids: In a separate bowl, sift together the flour and baking powder to remove any lumps and ensure a light and airy texture in the final cake. Gradually add the dry ingredients to the creamed mixture, alternating with the evaporated milk. Begin and end with the dry ingredients. Fold the batter gently to maintain the airiness and prevent it from becoming dense.
4. Adding the Cherries: Toss the prepared cherries in the remaining flour, then gently fold them into the cake batter. Be careful to avoid overmixing, as this can cause the cherries to become unevenly distributed throughout the cake.
5. Baking the Cake: Prepare your baking pans by greasing and flouring a springform pan, a tube pan, or two 9×5-inch loaf pans. Line the bottom of the pans with parchment paper for easy removal of the baked cake. Preheat your oven to 325°F (165°C) and pour the batter evenly into the prepared pans. Bake the cake for 45 minutes to 1 hour, depending on the size and shape of your pan. Use a toothpick test—when inserted into the center of the cake, it should come out clean—to determine when the cake is fully baked. Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Storage & Freezing Tips:

Store the cooled cake at room temperature in an airtight container for up to 4 days. For longer storage, wrap the cake tightly in plastic wrap and then place it in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Recipe Variations:

• Nutty Twist: Add ½ cup of chopped pecans or walnuts to the batter for a delightful crunch and added flavor.
• Citrus Zest: Enhance the flavor profile of the cake with the addition of grated orange or lemon zest.
• Spiced Version: A pinch of cinnamon or nutmeg adds a warm and comforting touch to the cake.

FAQs:

1. Can I Use Fresh Cherries Instead of Glace Cherries? Glace cherries are the preferred choice for this recipe due to their unique chewy texture and concentrated sweetness. Fresh cherries contain a higher moisture content, which may affect the overall consistency and texture of the finished cake.
2. Why Did My Cherries Sink to the Bottom? If your cherries sank to the bottom of the cake, they were likely too wet. It’s crucial to dry them thoroughly and toss them in flour before folding them into the batter to prevent this from happening.
3. Can I Make This Cake in Advance? Absolutely! This cake actually tastes even better the next day as the flavors have time to develop and meld together. Store it in an airtight container for the best results.
4. What’s the Best Way to Serve This Cake? Enjoy this delicious cake warm or at room temperature with a dusting of powdered sugar or a dollop of freshly whipped cream for an extra touch of indulgence.

Best Newfoundland Cherry Cake

Recipe by admin

0.0 from 0 votes

Course: Healthy RecipesCuisine: AmericanDifficulty: Easy

Prep time

30

minutes

Cooking time

1

hour 

Calories

250

kcal

Newfoundland Cherry Cake, a cherished holiday treat, captivates with its rich, buttery flavors and bursts of sweet glace cherries

Ingredients

• 1 pound 1 (2 ½ cups) glace cherries, chopped, plus ¼ cup all-purpose flour for coating

• 1 1 ½ cups butter, softened

• 2 cups 2 granulated sugar

• 3 large 3 eggs

• 2 tsp 2 vanilla extract

• 2 tsp 2 almond extract

• 3 cups 3 all-purpose flour

• 1 1 ½ tsp baking powder

• 1 cup 1 undiluted evaporated milk, lukewarm

Directions

• Preheat oven to 325°F (165°C). Grease and line a (Size of baking pan not specified – Consider adding this for clarity, e.g., 9×13 inch) baking pan.
• Prepare the Cherries: Rinse the glace cherries, pat them dry, and chop them. In a bowl, toss the chopped cherries with ¼ cup of all-purpose flour, ensuring they are evenly coated. This helps prevent them from sinking to the bottom of the cake.
• Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
• Combine Dry and Wet Ingredients: In a separate bowl, whisk together the 3 cups of all-purpose flour and the baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the lukewarm evaporated milk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
• Fold in Cherries: Gently fold the flour-coated cherries into the batter.
• Bake: Pour the batter into the prepared baking pan. Bake for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
• Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• Serve: Slice and enjoy your delicious Newfoundland Cherry Cake!