Cherry Cake with Cherry Sauce recipe

Preparation Time: 30 minutes | Cooking Time: 1 hours

The perfect end to a family meal, this cherry and walnut cake is light and fluffy, while the sticky sweet cherry sauce will make mouths water. Serve with some custard or double cream.


  • 375g jar sour cherries, 175ml juice reserved, stoned and stems removed
  • 150g plain flour
  • 125ml milk
  • 125g caster sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 75g butter
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 75g chopped walnuts
  • 2 tbsp. cornflour
  • 100g caster sugar
  • 150ml water
  • 1/4 tsp. cherry extract
  • Pinch of salt


  1. Preheat oven to 180C and grease a 25cm cake tin.

  2. In a bowl, sift together the flour, salt and baking powder. In another, beat together the caster sugar and butter until pale and fluffy. Beat in the egg and stir in the vanilla. Alternately fold in the flour mix in thirds along with the milk. Once combined, fold in the walnuts and cherries. Turn into the prepared cake tin and bake for 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean.

  3. Meanwhile, make the sauce. Combine the cornflour with a little of the water to make a smooth paste. In a saucepan, combine the sugar, rest of the water, cherry extract and salt. Gradually stir in the cornflour mix until the sauce is smooth. Cook over a medium heat until thickened to your liking.

If you like, make the sauce extra-red by adding a few drops of red food colouring. You could also add some almond extract to the sauce. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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