Vanilla Cherry Cake

Vanilla Cherry Cake

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September 1, 2013

Adapted from Anne Murray. (Yes, the Anne Murray.)

  • Makes: Serves 16.


1 cup butter, at room temperature

2 cups sugar

1/4 cup canola or other vegetable oil

4 large eggs

1 tsp vanilla extract

1 tsp almond extract

grated zest of a lemon (optional)

3 3/4 cups all-purpose flour

2 tsp baking powder

1 tsp salt

1 cup milk

3 cups pitted, halved cherries


1Preheat the oven to 325F.

2In a large bowl, beat the butter and sugar until pale and light. Add the eggs one at a time, beating after each, then beat in the extracts and lemon zest.

3Combine 3 1/2 cups of the flour with the baking powder and salt; add to the butter mixture in thirds, alternately with the milk. Toss the cherries with the remaining 1/4 cup flour and stir into the batter.

4Pour into a well-greased 10-inch Bundt pan. Bake for 1 1/2 hours, or until golden and the top is springy to the touch. Let cool for a few minutes in the pan, then turn out onto wire rack to cool completely.


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