Traditional vanilla cake mixed with sour cherries and cream cheese through the middle


  • Bottled/tinned sour cherries 1 x 450g

  • vanilla essence 1 tablespoon

  • almond essence 1 tsp

  • lemon juice half lemon

  • cornflour 1 tablespoon

  • sugar 1/4 cup / 1 cup

  • self raising flour 2 cups

  • butter 125gms

  • eggs 3 eggs

  • cream cheese 1 x 250gm packet

  • pecan nuts 200gms

  • icing sugar 1 1/2 cups

  • buttermilk 1/2 cup


  • 1.

    To make the sour cherry mixture:

  • 2.

    Combine the sour cherries, sugar (1/4 cup), vanilla essence, almond essence, lemon and cornflour in a saucepan.

  • 3.

    Cook until sauce thickens and allow to cool

  • 4.

    Prepare the cake mixture:

  • 5.

    Cream together butter and sugar (1 cup), then gradually beat in 3 eggs, one at a time until completely mixed in... add tablespoon of vanilla

  • 6.

    Add flour and milk alternatively until combined

  • 7.

    Add the cooled sour cherry mixture to the cake mixture and fold through not mixing it through entirely so that the cherry mixture ripples through the cake..

  • 8.

    Prepare the cream cheese filling:

  • 9.

    1 packet of cream cheese, 1/2 cup sugar, 1 tablespoon vanilla essence and beat until smooth..

  • 10.

    Pour half mixture into prepared tin, add cream mixture, then add the remainder of the cake to the tin

  • 11.

    Cook on 160 - 170 degrees celcius for about 45mins..

  • 12.

    Once the cake has cooled, spread icing over the top and sprinkle with pecan nuts.

  • 13.

    Icing: 1/2 packet cream cheese (125gms), icing sugar and vanilla

  • 14.

    Combine all ingredients until smooth..


I have sold this cake in a retail shop with average amount of success.. I do not have a picture of it

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