Newfoundland Cherry Cake Holiday Treat

Newfoundland Style Cherry Cake is a treasured tradition that signals the start of the holiday season in my family. Its tender crumb bursts with sweet glace cherries and the rich taste of evaporated milk takes it over the top. This cake is baked in kitchens all across Newfoundland every December and has become the centerpiece of countless Christmas spreads for generations.

I first baked this for a neighbor as a holiday thank you. After tasting it warm from the oven I had to make a second one just so the family could share. It has never lasted a day on my kitchen counter since.

Ingredients

• Chopped glace cherries: these bring sweet bright flavor and holiday color. Rinse and dry them well so they do not sink. Pick glossy plump cherries for best results
• Butter: gives the crumb its melt in your mouth quality. Use real butter that is fresh and unsalted
• Sugar: adds sweetness and helps the cake caramelize just right
• Eggs: bind the cake and create a tender crumb. Select eggs with rich golden yolks
• Vanilla extract and almond extract: both give fragrant depth. Go for pure extracts to really let the flavors sing
• Flour: use all purpose flour measured with care and sifted for even texture
• Baking powder: ensures a gentle rise. Make sure it is fresh for proper lift
• Lukewarm undiluted evaporated milk: the secret for richness and moisture. Shake the can before measuring choose full fat for best flavor

Step-by-Step Instructions

Rinse and Prep Cherries:

Thoroughly rinse glace cherries in a colander to remove sticky syrup. Pat dry on paper towels to prevent extra moisture. Depending on size cut each one into halves or quarters and set aside. Right before adding to the batter toss with flour so they stay suspended in the cake.

Cream Butter and Sugar:

In a large bowl beat butter with sugar using a stand mixer or hand mixer. Keep mixing for about four minutes or until the mixture becomes light and fluffy. This step is crucial as it builds air into the batter for a softer crumb.

Incorporate Eggs:

Add eggs to your creamed mixture one at a time. Beat well after each addition so the mixture is smooth and airy. Your batter should look almost pale and doubled in volume when finished.

Add Flavors:

Mix in vanilla and almond extract fully into the batter. Scrape down the bowl to make sure no flavor is left unmixed at the bottom.

Combine Dry Ingredients:

Sift flour with baking powder in a separate bowl. Sifting adds an extra lightness and removes any lumps that could weigh down your cake.

Alternate Dry and Wet Ingredients:

Add a third of the dry ingredients to your creamed mixture fold gently then pour in half the lukewarm evaporated milk. Alternate in three rounds starting and ending with the flour. Fold in each addition until just combined to avoid tough cake.

Fold in Cherries:

Toss prepped cherries with flour then gently fold them into your batter. This step ensures cherries are dotted evenly throughout every slice.

Prepare and Fill Pans:

Line and grease your pan of choice well. Pour batter in and smooth the top. If using loaf pans divide batter evenly.

Bake and Check for Doneness:

Place in a preheated oven at three hundred twenty five degrees F. Baking time can range from forty five minutes to an hour so do the toothpick test. Remove the cake as soon as the toothpick comes out clean to preserve moisture.

Cool and Unmold:

Allow cake to cool for ten minutes in the pan then gently turn onto a wire rack. Cool completely before slicing for tidy slices.

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My personal favorite ingredient in this cake is the undiluted evaporated milk. It is the little secret that gives Newfoundland Cherry Cake its signature richness and soft crumb. My grandmother used to set the cake on the windowsill to cool and my cousins and I would sneak tastes before it fully set. Those early nibbles made holiday baking magical.

Storage Tips

Store your cherry cake wrapped tightly in plastic wrap or foil. It keeps beautifully at room temperature for up to five days and actually tastes even better the second day. For longer keeping slide into an airtight tin and freeze slices for up to three months. Defrost at room temperature before serving—no one will ever know it was frozen.

Ingredient Substitutions

If you cannot find glace cherries use good quality candied cherries instead. Dried cherries are not recommended as they change the texture and do not give the moist bursts you want. Almond extract can be increased for stronger flavor or swapped with a little orange zest for a citrusy hint. If you do not have evaporated milk you can approximate by simmering whole milk until reduced by a quarter but the taste will be slightly different.

Serving Suggestions

Slice thick and serve with a pot of strong tea or a steamy mug of coffee. For dessert a light dusting of powdered sugar adds snowy festivity or serve with freshly whipped cream for a special touch. It is also a show stopper on holiday brunch tables cut into small squares as finger food.

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Cultural Historical Context

Newfoundland Cherry Cake traces its roots back to British fruitcake traditions brought to the province by settlers. Over the years it evolved to use glace cherries for color and sweetness instead of raisins and other dried fruits. The use of evaporated milk is classic in recipes from Newfoundland because it was shelf stable and available year round even when fresh milk was scarce in isolated communities.

Recipe FAQs

→ Why toss cherries in flour before baking?

Tossing the glace cherries in flour helps prevent them from sinking while the cake bakes, ensuring even distribution throughout the crumb.

→ What makes evaporated milk important in this cake?

Evaporated milk adds richness and keeps the cake moist without overpowering the delicate flavors of cherry and almond.

→ How do I check if the cake is done?

Insert a wooden toothpick into the center. If it comes out clean, the cake is ready to be removed from the oven.

→ Which pan sizes work best?

Springform, tube, or loaf pans all work well; be sure to line with parchment and adjust baking times for different sizes.

→ Can I make this cake ahead of time?

Yes, this cake keeps well for several days and even improves in flavor when made a day in advance and stored airtight.