Monday, 7 May 2012

Partners: Cherry Cake Squares

I just love this recipe!
The cherry with the almond? Brilliant! The flavours stand out on their own and yet compliment each other perfectly. (: Definitely a keeper.
I made this in great bulk for another of J's gathering but got to keep quite a bit of it for the girls at work and for the tummies at home. Yummy!

So here's the adapted recipe from Lick the Bowl Good:


  • 3 cups plain flour
  • 1 1/2 tsp double acting baking powder
  • 1 tsp salt
  • 1 cup butter/margarine
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 (21oz) tin of cherry pie filling (red/black will do though red will look much nicer)
  1. Line a 11x17" tray with greaseproof paper
  2. Beat butter and sugar in large bowl until creamy and lighter
  3. Add the eggs one at a time and mix well
  4. Add the vanilla and almond extract and mix well
  5. Sieve in the dry ingredients and mix until all incorporated
  6. Spread about 4/5 of the batter into the prepared tin and spread evenly
  7. Cover the base with the cherry pie filling
  8. Dollop teaspoonfuls of the remaining batter randomly over the filling
  9. Bake in a 180 degree C oven for about 30-35 minutes or until batter has turning a golden brown and a skewer inserted comes out clean
  10. Remove from oven and leave to cool before removing from tin a cutting to appropriate sizes/shapes
  11. Sprinkle cake with icing sugar if desired

Amy. ((:

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