Easy Bake Cherry Cake
Prep time
Cook time
Total time
A delicious and easy to make cherry cake that can be adapted to suit any fresh or tinned fruit.
Recipe type: Cake
  • 250ml (8 fl oz) Milk
  • 75g (2.5 oz) Butter
  • 3 eggs
  • 100g (3.5 oz) sugar
  • 250g (8 oz) SR flour sifted
  • 25-30 fresh or tinned cherries pitted
  1. Preheat oven to 180C (350F)
  2. Grease (or line with baking paper) a 20x25cm (8x10") baking dish (or similar) and set aside.
  3. Pit your cherries - I've got some tips below if you don't have a cherry pitter.
  4. In a small pan heat the butter and milk till the butter has just melted and milk is just warm.
  5. In a large bowl whisk eggs, sugar and milk.
  6. Gradually stir in sifted flour until well combined.
  7. Spread batter into tray and top with cherries.
  8. Bake for 35-40 min or until skewer comes out clean.
  9. Leave to cool before slicing.
If you don't want your fruit to sink to the bottom of the batter, which is quite normal, try reserving half of the fruit and adding it to the top of the cake about half way through baking.
Recipe by My Poppet Living at https://mypoppet.com.au/living/easy-bake-cherry-cake/