Ida's Cherry Cake

By • June 24, 2010 15 Comments

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Author Notes: I love old-fashioned recipes, and this one begins with "Butter the size of an egg". Many years ago, my childhood friend Jessie flew across the country to visit me. She baked a simple yet delicious cake with fresh cherries, a recipe she had been given by her boyfriend's grandmother. Jessie and Dave have been married for about thirty years now, and Grandma Ida lived to celebrate her 100th birthday, baking well into her later years. I've made this cake, a few variations, every summer since Jessie's visit!Lizthechef

Serves 6-8

  • 4 tablespoons unsalted butter
  • 1/2 cup organic cane or white sugar
  • 2 large eggs
  • 1 3/4 cups AP unbleached flour
  • 1 teaspoon baking powder
  • pinch of Kosher salt
  • 3/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups pitted dark sweet cherries
  • Powdered sugar
  1. Preheat oven to 350 degrees.
  2. Cream together butter and sugar. Mix in eggs, one at a time. Sift together flour, baking powder and salt. Add dry ingredients to wet. Stir in milk, vanilla and almond extract.
  3. Butter a 9 inch square baking dish and line with pitted cherries. Pour batter over cherries and bake 30 minutes, until cake tester comes out clean. Dust with sifted powdered sugar while cake is cooling.

More Great Recipes: Cakes|Desserts|Cherries

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Comments (15) Questions (0)


4 months ago beejay45

Well, for goodness sake! Someone in my childhood used to make this, and we all loved it. Unfortunately, no one has the recipe now. I've been faking it with self-rising flour, black cherry vanilla ice cream and some melted butter. LOL! Although that comes out pretty good, it's not the same. Now I have the real recipe! YAY! Thank you, Lizthechef!


4 months ago Lizthechef

I'm so happy to share it - by the way, my friend Jessie, who will visit me here this summer, insists the cake tastes better if you leave the pits in the cherries and spit them out as you enjoy the cake!


almost 2 years ago Amber

Made it tonight. It was really delish! The cake was really dense almost like a cornbread texture. I added a little more almond extract just because I'm addicted to all things with that in it. Loved the recipe. Thanks for sharing!


almost 2 years ago Lizthechef

I'm so glad it was a hit for you - I love dense, moist cake.


about 5 years ago slulibby

oh man--cherrys+powdered sugar=happy mouth. It reminds me of a dish that I saw a lot living in saint louis, the gooie butter cake. Soft cake is the best. great plate too!


about 5 years ago Lizthechef

Thanks - the plate belonged to my great-grandmother and is antique Limoges. It lives in the china closet, mostly...Dig those cherry blossoms!


about 5 years ago Sunchowder

This looks so good Liz! I am printing this off to make with my leftover cherries :)


about 5 years ago Sagegreen

Simple recipes are often the best! Yes, I was very busy last week pitting, too, as you noticed.


about 5 years ago Lizthechef

I was so impressed by all you turned out that I wondered if you took time to sleep;)


about 5 years ago TheWimpyVegetarian

This sounds really great, Liz! Definitely going to make it.


about 5 years ago MyCommunalTable

I love this recipe. Could you switch what fruit you use? Like the history as well


about 5 years ago Lizthechef

This is such a ritual for me that it's hard to think about a substitute - blueberries, maybe?


about 5 years ago Jaynerly

I love the sound of Ida's cake! Sounds so easy I will have to make it!


about 5 years ago Lizthechef

It is a simple recipe - the hardest part is pitting the cherries - buy a pitter and hand it to your husband as I did ;)


about 5 years ago Lizthechef

ps. The 4 T. butter is my best guess re "...the size of an egg". Works OK.