Newfoundland Cherry Cake. A local Christmas must-have favourite!

Newfoundland Cherry Cake. A big local favorite especially during the Holidays. The secret in this recipe is undiluted evaporated milk for added richness.

Newfoundland Cherry Cake photo of a cake being sliced ​​on a marble cutting board.

Newfoundland Cherry Cake

Back to Christmas baking with a perennial favourite, Newfoundland Cherry Cake.

Another very popular treat at this time of the year is the “Cherry Cake”. A moist, dense pound cake with glacé cherries and flavored with almond extract, this treat is a universal Christmas favorite in almost every Newfoundland household I know.

Red Glacé Cherries for Cherry Vanilla Cheesecake Bars, pictured in a glass bowl.

Red Glacé Cherries for Newfoundland Cherry Cake. Well rinsed & dried maraschino cherries can also be used.

I can’t tell you how many different recipes I’ve tried over the years for Newfoundland Cherry Cake. Recipes that use cake flour, recipes that use regular flour, recipes that use thick cream, recipes that use whipping cream, recipes that use whole milk, all butter recipes, recipes that combine shortening and butter.

Close up photo of a slice of Newfoundland cherry cake baked in a bundt pan

Newfoundland Cherry Cake can also be made in a bundt pan.

I’ve tried them all and still keep coming back to this standard recipe that I’ve made for decades. It’s hard to imagine a Christmas in our home without it.

Newfoundland Cherry Cake loaves in disposable aluminum pans ready for the oven

Ready for the oven

Newfoundland Cherry Cake loaves cooling on a wire rack

Fresh from the oven,

This is also a popular gift item from our household. There is a list of standard recipients among friends and family who depend upon their annual fix.

Newfoundland Cherry Cake sliced ​​on an antique clear glass plate

A Christmas favourite.

UPDATE.

One of our biggest dessert cake hits of the year was taking this recipe and adapting it to use fresh cherries. We made it several times during the summer and our family & friends just loved it. Find that Cherry Cake Recipe here.

Cherry Cake

Cherry Cake using fresh cherries!

Updated December 2020.

If you like this recipe, be sure to check out our entire collection of Favorite Newfoundland Christmas Cakes here.

Best Newfoundland Christmas Cake Recipes

Newfoundland Cherry Cake sliced ​​on an antique clear glass plate

A Christmas favourite.

Newfoundland Cherry Cake is a must to have on hand in the freezer or for Holiday gift giving.

If you like this cake you will probably also recognize our very popular recipe for Apricot Raisin Cake. And for even more Newfoundland favorite Christmas Cake recipes click here.

Newfoundland Cherry Cake baked in a bundt pan

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Newfoundland Cherry Cake photo of a sliced ​​loaf cake on a marble board surrounded by Christmas decorations

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Newfoundland Cherry cake overhead photo of cake slices on an antique glass plate
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Originally posted on December 3, 2007.

Prep Time:
30 minutes

Cook Time:
1 hour

Total Time:
1 hour 30 minutes

Newfoundland Cherry Cake is a big local favorite especially during the Holidays. The secret in this recipe is undiluted evaporated milk for added richness.

Ingredients

  • 1 pound chopped glace cherries (About 2 1/2 cups) + 1/4 cup flour

  • 1 ½ cups butter

  • 2 cups of sugar

  • 3 eggs

  • 2 tsp vanilla extract

  • 2 tsp almond extract

  • 3 cups flour

  • 1 ½ tsp baking powder

  • 1 cup lukewarm, undiluted evaporated milk

Instructions

  1. Rinse the cherries in a colander to remove any syrup that they may have been stored in. Pat them day between layers of paper towels. This step helps prevent the cherries sinking into the batter as well. Depending on their size, cut them into halves or quarters and set aside for later. They will get tossed in 1/4 cup of flour later but not until just before they are folded into the batter.
  2. Cream together the butter and sugar well.
  3. Add the eggs, one at a time, beating well after each addition until light and fluffy.
  4. Beat in the vanilla and almond extracts.
  5. Sift together the 3 cups of flour and baking powder.
  6. Fold dry ingredients into the creamed mixture alternately with the lukewarm milk, beginning and ending with the dry ingredients. As a general rule, I add the dry ingredients in 3 portions and the milk in 2 portions.
  7. Fold in the chopped glace cherries that have been tossed at the last minute in the 1/4 cup flour.
  8. Bake in greased and floured spring form pan, tube pan or two 9×5 inch loaf pans, lined with parchment paper. (If you like, you can make this recipe in 3 disposable 8×4 inch pans by adjusting the ingredient amounts. See NOTES section below for the correct ingredients amounts, which are about 1/3 more than the standard recipe amounts.)
  9. Bake at 325 degrees F for 45 minutes – 1 hour depending upon the size of your cake pan/s. (Bake at 325 degrees F for 45 minutes – 1 hour depending upon the size of your pan.
  10. Baking times vary greatly on this recipe so rely on the toothpick test to ensure that it is properly baked. When a wooden toothpick inserted in the center comes out clean, its done. Be careful not to go past this stage or the cake will be dry.
  11. Let the cake cool in the pan/s for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

To make three, 8×4 inch loaf cakes, use the ingredient amounts below. (I buy disposable aluminum loaf pans at the dollar store, supermarket, or Walmart for this and use them several times before recycling them.)

21 ounces chopped glace cherries (about 3 1/2 cups) + 1/3 cup flour
2 cups butter
2 2/3 cups sugar
4 eggs
2 1/2 tsp vanilla extract
2 1/2 tsp almond extract
4 cups flour
2 tsp baking powder
1 1/3 cups lukewarm, undiluted evaporated milk

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

32

Serving Size

32 Servings (1 large cake or 2 smaller 8×4 inch loaves)

Amount Per Serving
Calories 199Total Fat 10gSaturated fat 6gTrans Fat 0gUnsaturated fat 3gCholesterol 43 mgSodium 107 mgCarbohydrates 25gFiber 1gSugar 15gProtein 3g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values ​​per serving will likely be somewhat lower than indicated.


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