Cherry Cake

from Anne Murray

Here is a recipe for Anne’s mother Marion Murray’s cherry cake that she made every Christmas. Anne used to love it but now has to make it with gluten-free flour.


1 1/2 cup butter
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon lemon extract
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 1/2 cup halved red candied cherries
1 1/2 cup halved green candied cherries


With electric mixer, cream butter with sugar thoroughly. Add eggs, one at a time, beating well after each. Beat in extracts.

Combine 3 1/2 cups of the flour with baking powder and salt; mix thoroughly. Add flour mixture to creamed mixture alternately with milk. Toss cherries with remaining 1/2 cup flour; fold into batter.

Pour into well-greased and floured 10-inch Bundt pan. Bake in 325 degrees F oven for 1 3/4 hours or until tester inserted in center comes out clean.

Let cool a few minutes in pan, then turn out onto wire rack to cool completely.

Content used with permission by Anne Murray.

Nada’s Tips & Tricks: Watch the timing on this cake…mine only needed an hour and thirty minutes.  We only used the red cherries and drizzled a little icing once the cake was cooled. For Valentine’s Day, add some red food colouring.  This is a great cake to have with a cup of tea and a dollop of cherry jam.  Or warm it up with a bit of butter to have with your morning coffee.  Then serve it to your sweetheart in bed on Valentine’s Day!