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Dried Cherry Cake recipe

Dried Cherry Cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Cherry cake

Great cake to have with tea or coffee!!

84 people made this

IngredientsServes: 12

  • 80g chopped dried cherries
  • 120ml hot water
  • 1/2 teaspoon almond extract
  • 200g plain flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 200g caster sugar
  • 225g vanilla yoghurt
  • 125ml vegetable oil
  • 1 egg
  • 1 egg white
  • 30g chopped pecans
  • 1 tablespoon caster sugar

MethodPrep:25min ›Cook:35min ›Ready in:1hr

  1. Combine cherries, hot water and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of kitchen roll. Set aside.
  2. In a large bowl, combine flour, salt, baking powder and 200g caster sugar. Add yoghurt, eggs and oil. Stir well. Fold in cherries. Pour mixture into a greased and floured 23cm round cake tin.
  3. Stir pecans and 1 tablespoon caster sugar together. Sprinkle on top of mixture in tin.
  4. Bake at 180 C / Gas mark 4 for 35 minutes, or until skewer comes out clean. Cool in tin on wire rack for 10 minutes. Serve warm, or at room temperature.

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Reviews & ratingsAverage global rating:(87)

Reviews in English (76)

by naples34102

What a pretty, delicate, almost dainty coffee cake. I made a point to buy the vanilla yogurt because I believed it would make a difference in terms of taste and texture than sour cream, even though they are basically interchangeable. I knew when I opened that yogurt and smelled that delicious vanilla fragrance I had made the right decision. I used pure olive oil (NOT extra virgin, which would be much too strong!) for the vegetable oil which lent itself well to the cherry and vanilla flavors. I also used sliced almonds rather than pecans, knowing the flavor combination of cherries and almonds as classic, and because I thought it would look prettier too. It turned out beautifully and was just perfect for a morning or afternoon cup of coffee, a refreshing change from heavier, sweeter desserts. The cherries, which I just halved, were evenly distributed throughout rather than sinking to the bottom of the cake as some have experienced. I don't know if it would make a difference or not, but I just gently blended all the ingredients together with a wooden spoon. This cake looks like a lot of effort went into it when really it mixed up in just a couple of minutes. This is just a great coffeecake recipe, which, except for minor adjustments for presentation or taste preferences, is just perfect as written.-14 Jan 2008


I thought this recipe was great! I didn't have vanilla yogurt or pecans on hand so I tried it with black cherry yogurt and almonds instead and thought the flavor was very nice. Best of all it was QUICK! Throw it in the oven just as you are sitting down to dinner and it is piping hot and ready just in time for after dinner coffee!-14 Jan 2002

by Mr. Marco Salmon

This is a delicious, moist cake. Very easy and quick to prepare. I baked it in a square pan and it came out perfectly. I would like to try substituting almonds for the pecans next time. Also, the addition of yogurt in this recipe makes a very light cake, not dense as some cakes can be. I might try another flavor of yogurt such as cherry or lemon just for fun.-19 Aug 2001

1. Coconut cherry parfait

Photo: Getty Images/Karisssa

This recipe comes from journalist and explorer Dan Buettner, a world-renowned expert on longevity hot spots called Blue Zones. His coconut cherry parfait recipe is low in sugar and plant-based, which is largely how people in Blue Zones like to eat. Buettner swaps out yogurt for silky tofu, which he blends with coconut milk, lemon zest, and honey for a vegetarian-friendly alternative. Topped with a cherry and maple syrup reduction, and this cherry parfait recipe makes the perfect breakfast snack or healthy dessert.

2. Northwest cherry lime smoothie

This recipe makes a light, refreshing smoothie that’s loaded with fresh summer produce, like zucchini, beets, raspberries, and of course, sweet cherries. The recipe calls for almond milk, but you can get creative with other non-dairy options, like creamy coconut milk or delicious oat milk. Pour your blend directly over ice and top with a squeeze of lime for some extra zest.

3. Brilliant berry vegan crumble

Photo: Sweet Potato Soul

If you’re a fan of fruit, you won’t want to skip this recipe. Sweet Potato Soul’s incredible berry crumble is packed with summery fruits, like cherries, blackberries, blueberries, strawberries, and raspberries.

“For years, I made this Brilliant Berry Crumble in my cooking classes when I lived in New York. It was always a hit for the obvious reasons: it&rsquos absolutely delicious, easy to make, and on the healthier side,” writes recipe creator Jenné Claiborne on her blog. “But people also love it because you can swap out the fruit for whatever is in season. Berries, cherries, and peaches are perfect for spring and summer, while persimmon, pear, and apple are divine in the cooler months.”

4. Tart cherry tabbouleh

Photo: Love & Lemons

Cherries aren’t just for dessert. The tangy fruit can be used for savory meals, too, like this tart cherry tabbouleh recipe by Love & Lemons. This easy salad calls for loads of fresh ingredients like hearty millet, crisp parsley, and crunchy cucumber. Topped with dried tart cherries and zesty dressings like lemon juice and white wine vinegar, and this tabbouleh is great as a side or main dish. Plus, it only takes 35 minutes to make.

5. Cherry strawberry streusel cake

Photo: Half-Baked Harvest

Want to make a dessert with sweet, juicy cherries that’s not cherry pie? Check out this cherry strawberry streusel cake by Half-Baked Harvest. The streusel filling makes it light enough for indulging on a hot summer’s day, while its fruit flavors blend seamlessly with its hints of cardamon, vanilla, and bourbon. Eat it straight or top it with some creamy vanilla ice cream for a mouth-watering treat.

6. Cherry chocolate chip energy balls

Photo: Fit Mitt Kitchen

These gluten-free energy balls are perfect for snacking pre-workout. Fit Mitt Kitchen’s recipe calls for healthy ingredients like rolled oats, chia seeds, raw honey, and creamy nut butter. Rolled with some mini chocolate chips, dried cherries, and a dash of cinnamon, and you’ve got an easy, on-the-go snack to bring just about anywhere. Swap out the honey with a brown rice syrup for a vegan-friendly alternative.

7. Sweet cherry chocolate chia pudding

Photo: Emilie Eats

Don’t let the look of this chocolate pudding recipe fool you&mdashit’s loaded with nutrients. From the sweet cherries, which help with inflammation and sleep regulation, to the fiber-friendly chia, this decadent dessert by Emilie Eats is actually good for you. Whip non-dairy milk, chia seeds, and cocoa powder together before letting it sit for two hours. Once it’s chilled, add your sweet cherries and enjoy.

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Related Video

I'm going to make this soon using dried cherries, apricots, cranberries, and raisins. One trick that I've used for years, which really works well, is to put the fruits in a small saucepan and steep for about 1/2 hours in a cup of the spirits being used. Put fruits and spirits in covered saucepan, bring to just barely simmering, stir, turn off heat, then let sit, covered, for 1/2 hour, stirring once to redistribute fruit. Makes them nice and plump, full of flavor. I have used golden rum but Grand Marnier sounds delish. Will try this time.

I just finished baking this and want to note that the quantities of fruit/nuts and batter are fine, but it is important to have butter quite soft, eggs at room temp and to beat the sugar into butter very well to make the full volume of batter. I baked this in 12 mini-bundt pans and had enough left for one 5.75 x 3 mini loaf pan. The bundt pans are a bad idea as they formed a dark crust around each cake, almost to the point of being burnt by the time the center was done - 45 minutes. The loaf pan came out great, probably due to lining with parchment which couldn't be done in the bundt pans. Taste is great!

I used about 1.5 pounds of cherries, 1 pound of apricots, 1.25 pounds of almonds and no raisins in this recipe. i had never made fruitcake before and kind of freaked out when it was so thick, so i added 50% more batter mix. It took about 50% longer to cook than listed. I made it 3 days ahead and kept it in the fridge. on serving day, i made an icing with the rum/maple syrup mixture, a bit of skim milk and powdered sugar. i iced it and dribbled some pomegranate seeds over it and it was beautiful. a very nice modern take on a traditional cake.

I made this recipe in 1 regular loaf pan and 5 of the foil gift-size and the hour was about right for baking time. I did not use the full weights of the fruits-total, I used about 7.5 cups of dried fruit-- a mix of about 3c dried cherries, 2c dried apricots, about 1.5c asst-cran, apple, white raisins, and

1c dark raisins. I agree with the previous comment that cup measurements would have been helpful on the fruits rather than(or in addition to) weights. Love the cake, though! Also added pecans in addition to the almonds and doubled the syrup-half while warm, then other half after 2 days. Used Captain Morgan's rum, which went well with the maple syrup.

I think the recipe writer should have called for 3 cups each of cherries and apricots and 2 cups of almonds. 1.5 pounds each of cherries and apricots plus 1 pound of almonds is too much for this batter to cover, as another cook noted earlier. I think this recipe works better when the fruits and nuts are measured by volume rather than weight.

I hate to be the naysayer but this cake didn't look like a cake at all. First of all, the amount of cake batter is way too little for all that fruit and nuts. I had to double the batter just to get it to coat the fruit and it still wasn't enough. The result was a clump of toasted nuts and dried fruit which was tasty, but definitely not cake-like. It was more like granola than anything else.

This is definitely a keeper!! I made this cake at Christmas but instead of baking it in the 10" angel food cake pan, I used baby loaf pans and cut the baking time down to just a little over one hour. I gave them out to friends and family - everyone loved it - some even asked for more.

Great fruitcake. I substituted 1.5 lb cherries with 1.5 lb mix of dried cranberries, currants, candied orange peel and it was delicious.

This was my first try at fruitcake, and it was really good. Since my husband and I don't love rum, we substituted Grand Marnier for the rum in the syrup. Thumbs up!! It's moist, slices nicely and is attractive--good recipe!

Wonderful fruitcake moist, not crumbly, easily sliced. I think the six eggs contribute substantially to the texture. Try it and substitute other fruits just keep the weights of the fruits the same. Can't fail!

11 cherry cobbler dried cherries Recipes

Pear and Dried Cherry Cobblers with Ginger-Chocolate Chip Biscuit Topping

Pear and Dried Cherry Cobblers with Ginger-Chocolate Chip Biscuit Topping

Cherry Cobbler With Vanilla Custard Cream (Raw Vegan)

Cherry Cobbler With Vanilla Custard Cream (Raw Vegan)

Pear Cherry Cobblers With Ginger-Chocolate Chip Topping
  • 200g/7oz natural coloured glacé cherries
  • 1 tbsp plain flour
  • 200g/7oz unsalted butter, softened, plus extra for greasing tin
  • 175g/6oz caster sugar, plus 1½ tbsp
  • 4 free-range eggs
  • 1 tsp vanilla extract or almond extract
  • 1 tsp finely grated lemon zest
  • 250g/9oz self-raising flour
  • 1½ tsp baking powder
  • pinch salt
  • 75g/2½oz ground almonds
  • 2 tbsp milk
  • 25g/1oz flaked almonds

Preheat the oven to 170C/160C Fan/Gas 3½. Grease and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper.

Cut the cherries in half, tip into a sieve and rinse well under warm water to remove the sticky syrup. Dry well on kitchen paper and tip the cherries into a bowl, add the plain flour, mix well to coat and set aside.

Cream together the softened butter and 175g/6oz caster sugar until really pale and light. This will take 3–4 minutes and is quicker and easier using a freestanding mixer but an electric hand whisk also works well. Add the eggs, one at a time and mix well between each addition.

Add the vanilla extract and lemon zest and mix again to combine.

Sift the flour, baking powder and a pinch of salt into the bowl, add the ground almonds and milk and beat until smooth and thoroughly combined.

Fold the cherries into the mixture and spoon into the prepared loaf tin. Spread level with the back of a spoon, sprinkle with the remaining caster sugar and scatter with the flaked almonds. Bake on the middle shelf of the preheated oven for 1 hour until the cake is golden-brown, well-risen and a skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly loosely cover the top with a sheet of foil for the last 15 minutes.

Leave the cake to cool in the tin for 10 minutes and then carefully lift out onto a cooling rack and leave until cold before slicing.

Recipe Tips

Naturally coloured glacé cherries tend to be better quality with more flavour, but feel free to use whatever type you have available.

This cake is packed full of glace cherries – some of which will sink to the bottom of cake as it cooks. Dusting them with flour before adding to the cake mix can help to reduce this happening.

If you want to increase the almond content of this cake add 75g/2½oz diced marzipan when you add the cherries.

This cake can be double wrapped in clingfilm and frozen for up to 3 months. Defrost, wrapped, for 3 hours at room temperature.

Apple and Dried Cherry Crisp (Pareve)

When you've got wonderful fall apples on hand, showcase them in this wholesome, dairy-free Apple and Dried Cherry Crisp. Because the crunchy crisp topping contains no butter, the flavors of the fruit, oats and nuts can really shine through. I like to use a mix of sweet and tart apple varieties, but if you have a favorite multipurpose apple, a single type can work nicely, too.

Tips: Want to boost the fiber and nutrients in this crisp? Leave some of the skin on the apples, and swap all or some of the all purpose flour for white whole wheat flour or whole grain pastry flour.

Serving a crowd? Just double the quantities, and bake in a 9- x 13- x 2-inch (or similarly sized) baking dish.

Need to tweak the recipe to satisfy special dietary needs? If nut allergies are a concern, you can skip the pecans. And if you need a gluten-free crisp, try replacing the all-purpose flour with your favorite gluten free 1-to-1 baking mix. (Be sure to use oats that are labeled gluten-free as well.)

Lemon Cherry Loaf Cake

Lemon Cherry Loaf Cake: A sweet, tart, and tangy simple lemon loaf cake studded with freeze dried cherries and topped with a lemon freeze dried cherry icing.

We are active with two main dog groups around here, Cavalier Rescue USA and Old Dog Haven.

You have heard me talk a lot about Old Dog Haven as we raise money for them each year.

In fact, we are doing it now if you want to help some old dogs.

But we also get dogs into Cavalier Rescue USA when the chance comes up and most of our Cavaliers are through them.

Old Dog Haven is at the shelters all the time.

When they see a Cavalier there they usually will ask me to see if I can get them into Cavalier Rescue USA because the dog is both a cavalier and what they consider adoptable after some health issues addressed.

Old Dog Haven only takes dogs deemed unadoptable due to age and ailments.

So if say a dog just needs a surgery and then they are adoptable they try and place them in a rescue that can get them adopted.

They reached out to me about a dog named Copper.

I was excited because at first I thought he was going to be a final refuge foster meaning they would pay for all his medical and I was all set to take him.

But sadly he was a surrender (owner was going into assisted living) and the dog was deemed adoptable.

So I got him into CRUSA and he went into a loving foster home while they got him ready to go to his forever home.

When they went to give him his dental it was discovered that Copper sadly had cancer of a salivary gland.

He was no longer going to be adopted but be in hospice in the care of his foster.

Sadly it spread to his eye and they said goodbye.

He had not really been eating the last few days before he passed.

But on the last day the foster gave him fried chicken and lemon cake.

When the owner released the dog to them he had sent fried chicken and lemon cake saying it was the dogs favorite.

On his last day Copper gladly ate up his treat of fried chicken.
And lemon cake and went out with his boots on so to speak.

This cake was made in honor of Copper.

I had just gotten some freeze dried cherries and had wanted to try them.

It’s one of the fruits I had not tried freeze dried yet.

So I made Copper a lemon cake with cherries.

I’m sure he would have liked it.

If you like the lemon loaf cake they have at Starbucks, this is similar, but better because I love what the cherries add to it.

Run free sweet Copper, hopefully you are enjoying all the fried chicken and lemon cake you want.

Astray Recipes: Dried-cherry crumb cake

Combine the first 3 ingredients in a bowl cut in margarine with a pastry blender until mixture resembles coarse meal. Set streusel mixture aside.

Combine 1-½ cups flour and next 6 ingredients in a bowl stir well, and set flour mixture aside.

Combine the nonfat buttermilk and next 4 ingredients in a large bowl stir well with a wire whisk. Gradually add flour mixture, stirring just until dry ingredients are moistened.

Pour the batter into a 9-inch round cakepan coated with cooking spray, and sprinkle streusel mixture over batter. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Yield: 12 servings (serving size: 1 wedge).

Per serving: 166 Calories 4g Fat (22% calories from fat) 3g Protein 29g Carbohydrate 0mg Cholesterol 120mg Sodium Serving Ideas : Serve warm.

NOTES : Dried, pitted tart cherries are available at specialty-food stores and large supermarkets, or they can be mail-ordered from American Spoon Foods Inc., 800/222-5886. You can substitute raisins, chopped prunes, or dates for the dried cherries.

Recipe by: Cooking Light, Jan/Feb 1995, page 66 Posted to MC-Recipe Digest V1 #423 by [email protected] on Jan 28, 1997.

Recipe: Cherry Cheese Cake Dip Yummy

Cherry Cheese Cake Dip – Recipes have two sections: a list of ingredients and a list of steps that teach the reader how to make the dish.

Delicious Cherry Cheese Cake Dip menu and strategy is really a culmination of the small ideas I have learned over the past 3 years. Cherry Cheese Cake Dip is definitely a week-end cooking task, which will be to state you`ll need a number of hours to accomplish it, but after you have got the process down you can cook more than one set at a time for household picnics or perhaps to possess cold locations to eat from the refrigerator on a whim.

In this beautiful day, We are going to teach you steps to make Cherry Cheese Cake Dip for Mom with simple ingredients, just like Chinese restaurants. My Cherry Cheese Cake Dip recipe is the better on the planet!

I will even coach you on how to use up leftover steamed rice and allow it to be into an appetizing, cheap, and flavorful meal for the whole family!

I tried using somewhat less water than normal, which has been advised elsewhere. It served only a little often, but other instances, I’d to include more and more water while the quinoa was cooking. Then, the dried quinoa soaked up way an excessive amount of the dressing I included later.

Why Cherry Cheese Cake Dip?

Whether your home is on your own or are an active parent, locating enough time and energy to get ready home-cooked dishes may look just like a daunting task. At the end of a busy time, eating dinner out or getting in may sense just like the quickest, easiest option. But convenience and refined food can have a significant toll in your mood and health.

Restaurants often function more food than you need to eat. Many restaurants offer amounts that are two to three times bigger compared to suggested nutritional guidelines. That encourages you to eat more than you would at home, adversely affecting your waistline, body pressure, and risk of diabetes.

Once you prepare your own dishes, you’ve more control over the ingredients. By cooking on your own, you are able to make sure that you and your household consume fresh, healthful meals. This assists you to look and feel healthier, raise your power, support your fat and mood, and enhance your sleep and resilience to stress.

You can make Cherry Cheese Cake Dip using 4 ingredients and 3 steps. Here is how you cook it.

Ingredients of Cherry Cheese Cake Dip:

  1. It’s 8 oz of cream cheese (softened).
  2. You need 8 oz of whipped cream (thawed).
  3. Prepare 1 jar of marshmallow fluff.
  4. Prepare 1 Can of Cherry Pie filling (or any pie filling you prefer).

Cherry Cheese Cake Dip step by step:

  1. In a large mixing bowl combine the cream cheese and marshmallow fluff..
  2. Once the cream cheese and marshmallow is well combined add in the whipped cream. Mix until well combined..
  3. Scoop out into large pie dish or preferred serving dish. Smooth out and top with cherry pie filling. Serve right away or cover and fridgerate until served! Enjoy!.

It’s cheaper to eat fast food than Cherry Cheese Cake Dip

Initially view, it may look that eating at a fast food cafe is less expensive than making a home-cooked meal. But that is rarely the case. A study from the School of Washington College of Public Wellness revealed that folks who prepare in the home are apt to have healthier over all diet plans without larger food expenses. Still another examine discovered that regular home chefs used about $60 each month less on food than those who ate out more often.

I don’t understand how to cook Cherry Cheese Cake Dip

  • If you’re intimidated by the outlook of preparing a home-cooked meal, it’s crucial to remember that cooking is not an correct science.
  • It’s usually perfectly OK to skip a component or replacement one thing for another Cherry Cheese Cake Dip.
  • Search on the web or buy a fundamental cook book for easy menu ideas.
  • As with anything, the more you prepare, the higher you’ll become. Even when you’re a whole amateur in your kitchen, you’ll soon grasp some quick, balanced meals.

What formula must I personally use for Cherry Cheese Cake Dip?

Simple oils like canola, vegetable and peanut oil have larger smoke points, creating them ideal for burning chicken. Find out about selecting the right fat for frying.

What should and mustn’t be achieved when cooking Cherry Cheese Cake Dip

  • Make sure every thing is icy in a sealable box or bag.
  • Beef in particular needs to be effectively wrapped.
  • Make bread straight from freezer, anti-waste plan urges.
  • Remember that any such thing that’s a top water material, like lettuce, will not be the identical following being icy and then defrosted.
  • Make an effort to freeze everything when at their freshest. Defrost meat thoroughly before cooking, but other items such as for instance bread for toasting can be prepared straight from the freezer.
  • Never refreeze natural beef that has been frozen and then thawed – you are able to, but, freeze grilled meat that was icy when raw.
  • Make sure the freezer is not packed therefore whole that air can’t circulate.

Methods for getting started!

Start with new, balanced ingredients. Cooking sugary treats such as for instance brownies, cakes, and snacks will not support your quality of life or your waistline. Similarly, putting a lot of sugar or salt can transform a healthier home-cooked meal into an detrimental one. To make sure meals are good for you along with being delicious, begin with healthy substances and quality with herbs as opposed to sugar or salt.

Inventory through to staples. Substances such as rice, dinner, olive oil, herbs, flour, and inventory cubes are basics you’ll probably use regularly. Keeping containers of tuna, beans, tomatoes and bags of frozen veggies on hand may be useful in rustling up quick dinners when you are forced for time.

Give your self some leeway. It’s fine to burn off the grain or over-cook the veggies. After having a several tries it are certain to get simpler, quicker, and nicer!

Cherry Chunk Cookies

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Cherry Chocolate Chunk Cookies are your favorite cookie dough recipe with a fruity twist! Chewy dark chocolate chunk cookies with tart dried cherry pieces!

Dried cherries are the fruity burst your Chocolate Chip Cookies need! This sweet, tart twist turns a classic Cookie Recipe into the perfect Valentine’s Day treat.


We all love a delicious, classic chocolate chip cookie but these aren’t your basic Tollhouse cookies! Cherry Chunk Cookies are the chewiest cookies with dark chocolate chunks and tart cherries. They are whipped up in no time with your stand mixer or hand blender and baked for only 10 minutes. These quick and easy cookies are sure to be your new favorite chocolate chip cookies.

This Cherry Chunk Cookie recipe is made with a handful of pantry ingredients that are used in most dessert recipes. The mixture of brown sugar and granulated sugar make these cookies melt in your mouth delicious and sweet. The tartness of the dried cherry pieces and slightly bitter dark chocolate balance out the sweetness for the perfect bite.

These Cherry Chocolate Chunk Cookies are a tasty and festive holiday cookie all year long. You can serve them during the summer to celebrate cherry season, add them to your Christmas Cookie platter, or take them to a Valentine’s Day party. Stack a few cookies and wrap in red cellophane tied with a pink ribbon for a quick edible holiday gift.

You can make a summery ice cream cookie sundae with these Cherry Chunk Cookies or make an ice cream cookie sandwich! Start with one Cherry Chunk Cookie flipped upside down and add softened Vanilla Ice Cream. Top with a second cookie and press gently. Wrap in plastic wrap and freeze for at least 30 minutes before serving. You could also roll the ice cream edges with chopped nuts or dip the ice cream sandwich halfway in Chocolate Ganache before freezing.

Cherry Bars

Cherry Chocolate Cream Cheese Bundt Cake

Cherry Cheesecake Bars

Chocolate Cherry Texas Sheet Cake

Do I Refrigerate Cherry Chunk Cookie Dough Before Baking?

These are a no-chill cookie dough recipe that can go from the mixing bowl to the baking sheet without having to refrigerate first. If you have time, you can refrigerate the cookie dough to keep the butter from melting too fast and causing your cookies to spread. Chilling the dough will give you thicker cookies, not refrigerating them will give you thinner cookies.