Ingredients for Moist Cherrie Cake
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup sunflower oil
- 1 cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen cherries (pitted)
- 1/2 cup chopped nuts (walnuts or pecans recommended)
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How to Make Moist Cherrie Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a large bowl, whisk together 3 large eggs, 1 1/2 cups granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Gradually add 1/2 cup sunflower oil to the wet ingredients, whisking until combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 2 cups fresh or frozen cherries (pitted).
- Pour batter into the prepared pan and spread evenly.
- Sprinkle 1/2 cup chopped nuts (walnuts or pecans recommended) over the top.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and firm to the touch.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
95g
Fat
18g
Carbs
12g
