Traditional fruit cake is turned right on its head with our modern summer cherry fruit cake recipe. We’ve swapped dried fruit for fresh cherries and apples, resulting in a moist cake that’s bursting with flavor. Walnuts are thrown in to give a subtle nutty flavor and add texture.

This crowd-pleasing cherry cake is great to take on picnics, to the beach or even for breakfast on the go. It’s dense, like a traditional fruit cake but way more fun!

YIELD: 1 9 x 11 inch cake

Recipe Development and Photography By: Williams-Raines

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup brown sugar, packed
  • 1/4 cup pure maple syrup
  • 1/2 cup coconut oil, melted (or other neutral oil such as safflower or grapeseed)
  • 1 teaspoon pure vanilla extract
  • 1 cup peeled and diced apple (about 1 large apple of any variety)
  • 2 cups fresh cherries, pitted and diced
  • 1 cup walnuts, roughly chopped
  • Powdered sugar (for finishing)

Cherry Walnut Cake

METHOD

  1. Preheat the oven to 350°F (180°C).
  2. Grease a 9” x 11” baking pan with non-stick spray, butter or margarine and set aside.
  3. In a large bowl, combine the dry ingredients: all-purpose flour, baking soda, cinnamon, cardamom and salt. Set aside.
  4. Place the eggs, brown sugar, maple syrup, coconut oil (or neutral oil) and vanilla in a medium bowl and whisk until smooth.
  5. Pour the wet ingredients over the dry ingredients and mix just until combined.
  6. Fold in the apple, cherries, and walnuts, and mix until evenly incorporated. The batter will be thick.
  7. Spread the batter in the prepared pan and smooth out with the back of a spoon to create an even surface.
  8. Bake for 35-40 minutes or until the cake is golden brown and bounces back when pressed gently.
  9. Leave the cake in the pan and place on a cooling rack.
  10. Once completely cool, dust with powdered sugar.
  11. Cut the cake into slices or squares directly in the pan before serving.
  12. Cake can be covered tightly and kept up to 3 days at room temperature or frozen for up to a month.