Comforting Cherry Cake

by possandruby

The cool weather is creeping in and it’s time for comfort food – hearty soups and stews followed by warming pudding and cake. I find myself dragging out the slow cooker and preparing a lot more meals at home as the darkness closes in earlier and the temperature drops.

This delicious cake recipe is pretty much a fail-safe, go-to option for any occasion. It can be ready in less than an hour and can be served warm or cool with or without accompaniments such as cream or ice cream.  The ingredients can be adapted in different ways depending what fruit in season or what you have in your pantry. There are so many variations it is up to you how creative you would like to get with the recipe by simply changing the fruit or adding some spices.



  • 400g Morello cherries (or any stewed fruit)
  • 1 1/4 cup self raising flour
  • 1 cup caster sugar
  • 100ml vegetable oil
  • 200ml full cream milk
  • 2 eggs


Preheat oven to 180°C. Grease and line a 20cm round baking tin.  Place the cherries at the bottom of the baking tin adding just a little of the syrup (2 teaspoons would be plenty). Add flour, sugar, oil, milk and eggs into a mixer and mix until well combined. Gently pour the mixture into the cake tin so it evenly covers the cherries. Bake for 30 minutes or until golden brown. Allow to cool in the pan for 5 minutes and then turn out onto a cooling rack. Serve warm with ice cream or allow to cool and serve with double cream.


  • Use apple as the base fruit and add 1 tsp of cinnamon to the cake mix
  • Base fruit suggestions stewed – rhubarb, pear, apricots, pineapple
  • Any canned fruits or home stewed fruits can be used just make sure there isn’t too much liquid or the cake will be soggy
  • Consider alternate accompaniments such as vanilla custard or greek yoghurt

We would love to hear your variations to this recipe please comment below or share your creations on social media @possandruby

You may also like

Leave a Comment