Newfoundland Style Cherry Cake

Newfoundland Style Cherry Cake has been a cherished holiday tradition in my family for generations. With its rich buttery crumb and pops of bright cherries throughout, this festive cake instantly signals that Christmas has truly arrived. The secret that sets this cake apart is the use of undiluted evaporated milk, giving it a luscious texture and extra depth that regular milk just cannot match. Every December, I look forward to the sweet smell of cherry cake baking in the oven, wrapping the whole house in warmth and nostalgia.

This cake was the centerpiece at my Nan's Christmas table every year. When I baked it for my own children for the first time, I knew instantly why it is such a beloved Newfoundland treat.

Ingredients

• Chopped glace cherries: Look for brightly colored glace cherries without too much sticky syrup for best results
• Butter: Choose a rich high-fat butter for a more tender cake crumb
• Sugar: Regular granulated sugar ensures just the right sweetness
• Eggs: Use room temperature eggs for better volume when creaming
• Vanilla extract: Pure vanilla adds warmth and complexity
• Almond extract: The almond elevates cherry flavor and adds something special
• All-purpose flour: Sift before measuring to avoid a dense batter
• Baking powder: Always check freshness of your baking powder for the perfect rise
• Evaporated milk: Use undiluted and slightly warmed for richer texture
• Extra flour for dusting: Dusting cherries with flour prevents sinking

Instructions

Prepare the Cherries:

Rinse glace cherries in a colander until syrup is removed and pat them dry using paper towels. Cut cherries into halves or quarters according to size. Set aside to toss with flour just before using.

Cream Butter and Sugar:

In a large mixing bowl beat the butter and sugar together until very light and creamy. This should take several minutes—be patient as this step creates a fluffy texture.

Add Eggs:

Beat in the eggs one at a time incorporating each fully before adding the next. The mixture should look pale and voluminous.

Flavor Base:

Add vanilla and almond extracts to the batter for fragrant flavor. Beat to combine.

Mix Dry Ingredients:

Sift flour and baking powder together making sure there are no lumps. Sifting is key for a soft fine crumb.

Combine Batter:

Fold the dry ingredients into the creamed mixture in three stages alternating with the warmed evaporated milk in two stages. Always start and finish with the dry ingredients to avoid overmixing.

Prepare Cherries and Fold In:

Toss the chopped cherries with extra flour then gently fold into the batter, ensuring even distribution. This keeps cherries from sinking to the bottom.

Prepare Pans and Add Batter:

Line your chosen baking pan or pans with parchment and grease well. Spoon in the batter evenly and smooth the top.

Bake:

Bake at 325 F for between 45 minutes to 1 hour. The timing depends on the pan size. Start checking at 45 minutes by inserting a toothpick in the center. When it comes out clean the cake is ready. Avoid overbaking as it can dry out quickly.

Cool and Finish:

Allow the cake to cool in the pan for 10 minutes before gently turning out onto a rack. Let it cool fully before slicing.

I have always loved the dreamy almond-cherry aroma as the cake bakes and the vibrant flecks make it the prettiest thing on any holiday dessert plate. Every time I dust those cherries my kids insist on sneaking a few just like I did as a child.

Storage Tips

Wrap cooled cake tightly in plastic and foil to seal in freshness. Store at room temperature for up to five days or refrigerate if your kitchen is warm. To freeze slice and layer with parchment between each piece before wrapping well. Thaw overnight at room temp or gently warm in the oven.

Ingredient Substitutions

If you cannot find glace cherries try using high-quality candied red and green cherries or even good maraschino cherries patted thoroughly dry. For a nutty twist you can swap a small portion of the flour with finely ground almonds for a tender crumb. If you do not have evaporated milk whole milk will do in a pinch but the cake will be lighter and less rich.

Serving Suggestions

Serve thick slices with afternoon tea or coffee or dress up the cake with a dusting of powdered sugar and a dollop of freshly whipped cream. Individual slices make a thoughtful homemade holiday gift wrapped in wax paper and tied with string.

Cultural and Historical Context

Cherry cake is a hallmark of Newfoundland Christmas tables tracing its roots from old English fruit cakes brought by settlers. Unlike dense fruitcake this version is lighter more celebratory and made special by locally beloved glace cherries and almond flavoring cherished across Atlantic Canada.

Seasonal Adaptations

Bake this cake in the shape of a loaf or round for different occasions. Swap red and green cherries in for an extra festive look. Try adding a little citrus zest for spring and summer celebrations.

Success Stories

Many friends have told me this recipe reminded them of their own grandmothers kitchens growing up in Newfoundland. I recall once couriering a cherry cake across the country just to make a faraway cousin feel at home.

Freezer Meal Conversion

To turn this into a freezer-friendly treat bake the cake cool completely then slice and double wrap in freezer-safe packaging. The cake will keep its flavor and texture for up to three months. Just thaw overnight and enjoy a little piece of home whenever you need it.

This cake is a true taste of Christmas and tradition. Take your time with each step and the results will be well worth it.

Common Recipe Questions

→ What makes Newfoundland cherry cake unique?

The use of undiluted evaporated milk and a generous amount of glace cherries gives this cake its rich texture and vibrant flavor, distinguishing it from other fruit cakes.

→ Why are the cherries rinsed and coated in flour?

Rinsing removes excess syrup, and coating them in flour helps prevent the cherries from sinking, ensuring an even distribution throughout the cake.

→ Can I use fresh or frozen cherries instead of glace cherries?

Traditional Newfoundland cherry cake depends on glace cherries for sweetness, color, and texture. Fresh or frozen cherries may alter the result and moisture content.

→ How do I know when the cake is baked through?

Insert a toothpick into the center; if it comes out clean, the cake is done. Avoid overbaking to keep it moist.

→ What pan sizes work best for this cake?

You can use a greased and lined springform, tube, or loaf pans. Adjust baking time according to the pan size used for best results.