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Tart Cherry Cake

 Tart Cherry Cake
Dotted with cherries and topped with a rich butter sauce, this cake is good simple country cooking.—Lavonn Bormuth, Westerville, Ohio
9 ServingsPrep: 20 min. Bake: 30 min.


  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 can (14-1/2 ounces) pitted tart cherries, drained
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/2 cup evaporated milk
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • In a large bowl, combine the flour, sugar, baking soda and salt.
  • Combine the egg and cherries; add to dry ingredients. Stir until
  • well combined and batter no longer appears dry. Pour into a greased
  • 8-in. square baking dish. Bake at 350° for 30-35 minutes or
  • until golden brown and a toothpick inserted near the center comes
  • out clean. Cool on a wire rack.
  • For sauce, combine the sugar, butter and milk in a small saucepan.
  • Bring to a boil over medium heat, stirring occasionally. Cook and
  • stir for 5 minutes or until thickened. Remove from the heat; stir
  • in vanilla. Serve warm over cake. Yield: 9 servings.

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Tart Cherry Cake (continued)

Editor's Note: The cake contains no liquid, butter or shortening.
Nutritional Facts: 1 serving (1 each) equals 373 calories, 12 g fat (7 g saturated fat), 55 mg cholesterol, 398 mg sodium, 65 g carbohydrate, 1 g fiber, 3 g protein.