Dried Cherry Cake Recipe

Dried cherries: These add a sweet and tart flavor to the cake.

Boiling water: Used to rehydrate the dried cherries.

Unsalted butter: Provides richness and moisture to the cake.

Sugar: Adds sweetness and helps with the cake's texture.

Eggs: Bind the ingredients together and add structure.

Vanilla extract: Enhances the flavor of the cake.

All-purpose flour: The main structure of the cake.

Baking powder: Helps the cake rise.

Baking soda: Works with the sour cream to help the cake rise.

Salt: Enhances the flavors of the other ingredients.

Sour cream: Adds moisture and a slight tang to the cake.

When soaking the dried cherries in boiling water, ensure they are fully submerged and give them a gentle stir halfway through the soaking time. This helps to evenly rehydrate the cherries, making them plump and juicy, which will enhance the texture and flavor of your cake.

• dried cherries - Substitute with dried cranberries: Dried cranberries have a similar tartness and texture, making them a great alternative.

• dried cherries - Substitute with raisins: Raisins provide a different but still sweet flavor, and their texture works well in cakes.

• boiling water - Substitute with fruit juice: Using fruit juice can add extra flavor to the dried fruit, enhancing the overall taste of the cake.

• unsalted butter - Substitute with margarine: Margarine can be used in place of butter for a similar texture and moisture content.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a different flavor but maintains the necessary fat content for the cake.

• sugar - Substitute with honey: Honey adds a different sweetness and moisture, but use slightly less as it is sweeter than sugar.

• sugar - Substitute with maple syrup: Maple syrup can add a unique flavor and sweetness, but reduce the amount slightly as it is also sweeter than sugar.

• large eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) are a good vegan alternative.

• large eggs - Substitute with applesauce: Applesauce can add moisture and act as a binder, though it may slightly alter the cake's texture.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the cake.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cake denser.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten sensitivities, maintaining a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder as baking soda, but note that this may affect the taste slightly.

• salt - Substitute with sea salt: Sea salt can be used in the same amount and provides a slightly different mineral content.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar consistency and tanginess, making it a great alternative.

• sour cream - Substitute with buttermilk: Buttermilk can add the necessary acidity and moisture, though it is more liquid, so adjust other liquids in the recipe accordingly.

• Allow the dried cherry cake to cool completely on a wire rack before storing or freezing. This ensures that no excess moisture gets trapped, which can make the cake soggy.

• For short-term storage, wrap the cake tightly in plastic wrap or aluminum foil. Place it in an airtight container to maintain its freshness. Store at room temperature for up to 3 days.

• If you prefer to refrigerate, wrap the cake in plastic wrap and then in aluminum foil to prevent it from drying out. Store in the refrigerator for up to 1 week.

• To freeze the dried cherry cake, first wrap it tightly in plastic wrap. Then, wrap it again in aluminum foil or place it in a heavy-duty freezer bag. This double-wrapping helps to prevent freezer burn.

• Label the wrapped cake with the date to keep track of its freshness. The cake can be frozen for up to 3 months.

• When ready to enjoy, thaw the cake in the refrigerator overnight. For a quicker option, let it sit at room temperature for a few hours until fully thawed.

• If you want to serve the cake warm, reheat individual slices in the microwave for about 10-15 seconds. Alternatively, you can reheat the entire cake in a preheated oven at 300°F (150°C) for 10-15 minutes.

• Oven Method: Preheat your oven to 300°F (150°C). Wrap the dried cherry cake in aluminum foil to prevent it from drying out. Place the wrapped cake on a baking sheet and heat for about 10-15 minutes. Check for warmth and enjoy a slice that tastes freshly baked.

• Microwave Method: Place a slice of dried cherry cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check the temperature and heat in additional 10-second intervals if needed. This method is quick and keeps the cake moist.

• Steaming Method: If you have a steamer, this method can be a game-changer. Wrap the dried cherry cake in parchment paper and place it in the steamer basket. Steam for about 5-7 minutes. This method ensures the cake remains moist and soft, almost like it’s freshly baked.

• Toaster Oven Method: Preheat your toaster oven to 300°F (150°C). Place the dried cherry cake on a small baking tray and cover it loosely with aluminum foil. Heat for about 10 minutes. This method is perfect for reheating smaller portions without using a full-sized oven.

• Stovetop Method: If you don’t have access to an oven or microwave, you can use a skillet. Place the dried cherry cake in a skillet over low heat. Cover the skillet with a lid to trap the heat and moisture. Heat for about 5 minutes, flipping halfway through to ensure even warming. This method is unconventional but effective in a pinch.

• Oven: Preheat to 350°F (175°C) for baking the cake.

• 9-inch round cake pan: Grease and flour this to prepare for the batter.

• Mixing bowl: Use a large one for creaming the butter and sugar together.

• Mixing bowl: Use another one for whisking together the dry ingredients.

• Hand mixer: Cream the butter and sugar until light and fluffy, and beat in the eggs.

• Whisk: Combine the flour, baking powder, baking soda, and salt.

• Spatula: Fold in the soaked cherries into the batter.

• Measuring cups: Measure out the ingredients accurately.

• Measuring spoons: Measure out smaller quantities like vanilla extract, baking powder, baking soda, and salt.

• Wire rack: Cool the cake completely after baking.

• Toothpick: Check for doneness by inserting it into the center of the cake.

• Saucepan: Boil water to soak the dried cherries.

• Sieve: Drain the soaked cherries after 10 minutes.

Soak cherries in advance: Soak the dried cherries the night before to save time on the day of baking.

Use a stand mixer: A stand mixer can quickly and efficiently cream the butter and sugar, and mix the batter.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Room temperature ingredients: Ensure butter and eggs are at room temperature for easier mixing.

Line the pan: Use parchment paper to line the cake pan for easy removal and less cleanup.