Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This cake has a rich cherry taste that makes it a hard to resist cake. Beautiful for Christmas time for a special buffet, you can add some nice holly sprigs to decorate it.

Ingredients Nutrition


  1. heat the oven to 325.
  2. In a large bowl combine sugar, cream cheese, butter and vanilla and mix till well blended.
  3. Add the eggs one at a time and mix well after each one.
  4. gradually add 2 cups of the flour with baking powder.
  5. Mix well.
  6. Toss remaining 1/4 cup of flour with cherries and chopped nuts.
  7. Fold into the batter.
  8. Grease a 10" bundt pan; pour batter inches Bake 1 hr and 20 minute to 1 1/2 hours test with cake tester.
  9. Cool in wire rack for 5 minute then remove.
  10. Cool thoroughly.
  11. Combine icing sugar and milk, mix well and drizzle over the cake.
  12. Garnish with additional cherries and nuts if you like.I have not personally froze this cake but I tend to think it would freeze good.


Most Helpful

The cake had a great flavor but I overcooked mine. I used a dark coated bundt pan and cooked at 325 in a convection oven for 1 hour. I should have pulled it out after about 50 min as it was drier than I would have preferred.

pyes December 27, 2012

This is a wonderful cake, lovely and moist and lovely in flavour. I used my new nordicware rose pan and it looked beautiful too! Id like to try it with a little almond essence as well. Straight to my favourite file, thanks for sharing.

Evie* January 28, 2006

Thank you Shirl(j)831 for sharing your recipe. My family and I loved this awesome cake. It made a tall, moist on the inside and crunchy on the outside cake. I didn't have any marashino cherries so I subed with some frozen sour cherries, and finished the cake with a cherry buttercreme frosting.

Baby Kato December 12, 2004

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