Cherry Nectar Cake
Indulge in the delightful sweetness of a Cherry Nectar Cake, a moist and tender dessert bursting with vibrant cherry flavor in every bite! This easy-to-make cake combines the fruity richness of cherry nectar with the buttery smoothness of a classic batter, complemented by juicy maraschino cherries folded into the mix. Baked to golden perfection in a bundt or sheet pan, this cake is crowned with a luscious cherry glaze made from powdered sugar, cherry nectar, and a hint of maraschino cherry juice for a glossy, irresistible finish. Perfect for holidays, potlucks, or any special occasion, this elegant dessert pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Ready in just over an hour, this crowd-pleaser is as beautiful as it is delicious, making it a must-try recipe for any cherry lover!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 4 large eggs
- 0.75 cups cherry nectar
- 1 teaspoons vanilla extract
- 0.5 cups maraschino cherries, chopped
- 1 cup powdered sugar
- 3 tablespoons cherry nectar (for glaze)
- 1 tablespoon maraschino cherry juice (for glaze)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or a 9×13-inch cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
With the mixer on low speed, add the dry flour mixture in three additions, alternating with the cherry nectar in two additions, beginning and ending with the flour mixture. Mix until just combined.
Stir in the vanilla extract and chopped maraschino cherries by hand using a spatula.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
To prepare the glaze, whisk together the powdered sugar, cherry nectar, and maraschino cherry juice in a small bowl until smooth.
Once the cake is fully cooled, drizzle the glaze over the top of the cake, letting it drip down the sides.
Serve the cake as is or with a dollop of whipped cream. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 41.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 68 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
