Dutch Cherry Cake

I don’t honestly remember anything about this recipe, other than Mom making it a few times while I was a teenager. The recipe probably came from a can of cherries.

Dutch Cherry Cake

  • 2-1/2 cups red cherries (#2 can) drained; reserve juice
  • 1-1/2 cups flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 3/4 cup sugar, divided
  • 2 eggs, separated & beaten
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/4 cup butter, melted

Sift together flour, baking powder, salt, & 1/2 cup sugar. Combine beaten egg yolks with milk, vanilla, and butter. Add liquids to flour mixture all at once; beat until smooth.

Beat egg whites with remaining 1/4 cup sugar until stiff by not dry. Fold cherries and egg whites into batter. Pour into greased 8″ x 8″ baking pan and bake at 350 F for 40 to 50 minutes. Serve with hot Cherry Sauce.

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