This recipe was in a box I purchased on eBay that has many newspaper clipped recipes from the Missouri area, mostly dating in the 1930’s. I suspect this recipe was written more recently from some sleuthing on the political candidate featured on the notepaper. From the writing and type of recipe I think the recipe is older than the paper it’s written on.
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This photo was intended to illustrate my handheld cherry pitter but somehow the photo turned out to look like ‘The Death of a Cherry’ to me. It seems a bit heartless. But the pitter works well, keeping the cherry intact.
Olivia says
I had some cherries peaches and sour cream hanging around so made this cake recipe into a loaf pan (no frosting). I used Bobs gluten free flower, substituted the sugar for maple syrup, and put in some extra sour cream because I had to use it up! I sprinkled almonds on top for decoration. It took about 1 hour to cook and never quite browned. But very tasty and great texture! Thank you for bringing this recipe back into fashion!
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AJ says
I make this every summer. ❤️It is definitely a food of love because of the pitting, but is worth it. This year I’m going to add peaches to the middle and top layers.
Toni Dash says
YUMMMM! Sounds perfect! Thanks AJ for letting me know. I always love hearing from readers who make and love these recipes as much as I do (especially a vintage one like this).
Judy P says
Is there a print feature that will only print the actual recipe rather than printing the whole post?
Toni Dash says
Hi Judy. This delicious cake was on Boulder Locavore before the current recipe format was installed so has not been put into that format yet. However after getting your comment, I just updated it so you can print just the recipe! It should work for you now.
Katiekatie says
That is a great story!! And thanks for getting back to me SO quickly! I am ready to make it this weekend and I will post how it turns out in case anyone else wants to make it out of season, too!! 🙂
Katie says
I KNOW this is a horrible question, but can anything be used in place of fresh cherries? They are not in season now, and I have a request for a cherry cake for a birthday this weekend!?! I SOOO want to make THIS one!!! Help!
Toni Dash says
Katie it’s not a horrible question! There is a reason frozen and canned fruit is available, for this very situation! Go frozen and thawed. The structure of the cherries will be most similar to fresh. For the pie filling recipe you could probably used canned cherries too but I’m unsure you can find sweet canned cherries or if they’d have additional sugar which you don’t want. Good luck!
A funny story: my Great Grandfather worked for the Carneige Institute. A young scientist had an idea and wanted to speak to a housewife about it so my Great Grandfather brought him to meet my Great Grandmother. He had an idea of going into the fields during the harvest to freeze fresh produce for use out of season. Grammy said she did not see much use for that. Fortunately he did not listen to her; he was Clarence Birdseye! Fortunately Grammy did not single handedly ruin your chance of making this cherry cake whenever you choose to!
Cake Lover says
I made this cake, and my family loved it! The only thing I would do differently next time is bake the cake in a sheet or loaf. The thick layer of cream made the cake difficult to cut, as it slid, and the layers separated while doing so. Still, a great one! Thank you!
Anita at Hungry Couple says
This looks so rustic and old fashioned…and delicious. Nice job.
gastronomic nomad says
20 lbs. That is a lot of cherries! I never even thought of buying old recipes on eBay. That's a great idea! I always love old recipes and intrigued to find what has survived time and what hasn't. Congrats on top 9!
The Wimpy Vegetarian says
I love that you bought a box of old recipes on ebay. I love unearthing old recipes that are family favorites – I've been lucky enough to 'inherit' some by my great-grandmother who was a wonderful cook. I have a cherry pitter that I couldn't live without, and love the idea of a cherry sour cream cake. Many congrats on Top 9!
Boulder Locavore says
I too have a box of recipes in my Grandmother and Great Grandmother's hand. I think that is what sparked my passion for trying and sharing vintage recipes. With the cyber age all those recipes stand to be forgotten. Thank you very much for reading and taking the time to comment.
Foodie Stuntman says
I might have to buy a cherry pitter to make this. Congratulations on making the foodbuzz Top 9!
Boulder Locavore says
Whether you make this or not, if you are a cherry eater I think you'll find a whole new world opening to you if you get a pitter! No exageration. The cherries are kept perfectly in tact…..as are one's teeth! Thanks so much for reading and commenting.
ping says
Most useful cherry pitter … my teeth 🙂
We asians envy you for your cherries, peaches, plums etc. Not that we can't get them here, it's terribly expensive! And if I'm to go on a splurge and get myself some cherries, I'd be too reluctant to put them in anything other than to savor them slowly on its own. So in the meantime, I'm just gonna salivate here.
And oh yes, congrats on getting Top 9!
Boulder Locavore says
I can imagine what you are saying and frankly there are fruits you have which I loved when living in Singapore we either cannot get at all or only in a can. When I made this cake I was feeling as you describe; I did not want to incorporate them into something that would not keep them front and center. Whenever I have coveted fruit I don't want to it to consumed by lots of other ingredients. Thanks also for the congrats Ping!
Elisabeth says
Tony, I used to have a 'cherry pitter' for ages, but used it mostly to pit olives, because cherries in S. Florida are extremely expensive, but right now they're in season, so its quite affordable…but now, I have no clue where my 'cherry pitter' disappeared to. Guess I'll have to start looking around at Goodwill if they might have one, or buy a new one.
I have hand written and scratch paper partially written recipes, as well…got rid of most of them (weird me!)…love, and simply 'in love' with your creation of the amazing cake, with the cherry filling and the frosting is to'die for'…so superb! Your photos are always so lovely; love the natural effect, and not 'staged' 'must be perfect' look. I, myself also… can't go out of my way to buy special props to stage my dishes or desserts to make them look like its from a photo studio…gotta be creative, and use what you have on hand! Kudos to you, you always impress me!
xo
Boulder Locavore says
Oh Elisabeth! You are always so generous with your comments.
I did not know about the cherry cost in Florida. We suffere the same here with your lovely mangos. I think cherry pitters are that type of gadget that when you need it nothing else will do! I may go some time without using it but am always glad I bought them when I do have the call. On the photos, I am drawn to things that look like they've 'lived a life' and I think you see that in my photos. I just am not wired to create things that are perfect. I really appreciated your remarks about that.
Medeja says
Amazing cake! And with cherries.. It is always a great decision to make cake with cherries!
Boulder Locavore says
Thank you Medeja! I'd seen a handful of these vintage recipes and realized I've never had a cherry cake myself. Seemed a shame to not give it a whirl. Those who have sampled it have loved it too so it seems a worthwhile adventure.
Pegasuslegend says
Toni I am such a cherry fan I don't know if they would make it to the recipe, but after looking at this gorgeous luscious cake I would have to buy more just to try this! I love it!
Boulder Locavore says
I agree Claudia however with the volume of cherries I have right now a girl can only eat so many gallons raw a day! I consider it 'parallel processing'! This cake really does flatter the cherries vs. overwhelm them as well. Thanks for reading and taking the time to comment!
Anonymous says
Cakes, cakes & more cakes. As I was going down my list of “Food Blogs I Read,” there was Westword's Cafe Socety blog announced that Buddy “Cake Boss” Valastero is coming to the Pramount Theater again, along with a photo of him working on an elaborate cake. I relate, because I moved to Colo from Hoboken, where his family bakery is located. Then I got to your blog and read this time-tested cake recipe. I don't have a cherry tree in my yard (never did, but there's one in a nearby alley and the owners of the builing permit neighbors to pick. I'll be back to try one version of this one! Thanks. – Claire at culinary-colorado.com/ .
Boulder Locavore says
Hi Claire! I would love a cherry tree now but probably have a romanticized view of it; blocking out any bird issues and mess. I love that you have access to one were you to wish to pick. As an adult I value those places where I can pick and usually exit the summer with a freezer stocked ready for any whims requiring them over the winter. Thanks for reading and commenting! Look forward to seeing you this week.
The Mom Chef says
I'm amazed that you could look at that recipe (which is really just an early version of the dump cake) and pull off such a beautiful adaptation. I very much prefer a whipped cream frosting to the regular sugar and butter based type so this is right up my alley (plus, there's no chocolate). I also love the fact that you put almond extract in your pie filling.
Boulder Locavore says
Thank you Christiane. Though cherries and chocolate go well together, chocolate could not be farther from my mind in this heat. The simple whipped cream was really perfect. A bit like a cherry riff on a strawberry shortcake type of thing.
Chef Connie says
Wow Toni. This one is definitely going in the recipe box. Great!!
Boulder Locavore says
Thank you Connie! Hope you will try it and that you are having a good summer.
Chef Dennis says
what a beautiful cake, you certainly did a great job recreating that recipe, it looks delicious. And I absolutely love your cherry pitter, mine is Oxo, but one at a time, what a pain! I will have to look into your model for next year!
Boulder Locavore says
I too love the cherry pitter Dennis. I found the mega cherries were a bit too big to reliably pit. Normally we watch to ensure the pits come out but when I was making jam I powered through and found not all the pits were removed due to the cherries size. With regular cherries it's like an automatic weapon; it's great!
Thanks for the kudos on the cake. I loved the way it turned out and that I used 3 more cups of my stash of cherries!
authorjaneward says
I love cherries and I really appreciate that you took the time to give us scratch versions of both cake and pie filling. I can't wait to try this one.
Boulder Locavore says
You are welcome Jane. Being gluten free I don't use a ton of cake mixes and frankly for something like this I'd prefer to bake from scratch anyway. I love a bit of learning along the way so it was fun to fill the intent of the recipe out with pure individual ingredients. Hope you'll enjoy some of your cherries in the form of this cake!