Sylvia’s Cherry Cake
As a professional artist, I’ve been very fortunate to meet many wonderful and talented people. Of all of those people none warms more heart more than the dynamic duo Sylvia and Perry Howlett from Gould’s NL.
I first met Perry, a talented photographer though a Facebook contest where I asked fans to submit a picture in hopes of having me paint my rendition of their own capture. Thus making a creation of combined art that was very much a part of us both.
Sylvia was a happy by-product of that combination. When I had the opportunity to meet her and the rest of this lovely family (pups and all) I knew right away that I had stumbled across some of the sweetest people on this earth.
What does all this have to do with Cherry Cake you ask? Great question.
Cherry cakes have always been a passion of mine. I frikkin love them, in particular my grandmothers. It had the perfect amount of cherries, it was light and fluff, it was sweetened and spiced just right. What’s not to love.
We lost Nan back in the early 90’s and while I have tasted dozens of them in the years since none of them stack up. There was always something missing.
Through pure kindness and caring, Sylvia gifted me one of her home made cakes. Not only was I gobsmacked at the thought of the gift, I was overwhelmed with emotion after the first bite. It was just like Nan's. IT. WAS. PERFECT.
I sat in the middle of the kitchen that day and almost ate the entire cake in one sitting, only forcing myself to stop so I would have some for another day.
Thank you and much love to Sylvia for allowing me to try to ketofy her recipe. I hope I can do justice to this highly treasured recipe.
I KNOW my grandmother would approve.
- Prep Time15 min
- Cook Time1 hr 30 min
- Total Time1 hr 45 min
For the cake
- 8 oz cream cheese, room temp
- 8 oz butter, room temp
- 2 tsp almond (or vanilla) extract
- 1 1/2 cup keto sweetener, we used monk fruit erythritol blend
- 2 1/4 cup almond flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp xanthan gum
- 5 eggs, room temp
- 1/2 cup 35 % whipping cream
- 1 cup of maraschino cherries. Find recipe here
- 1/4 cup almond flour (for the cherries)
Preheat oven to 275
Mix cream cheese, butter and extract together in a large mixing bowl.
Cream sweetener into the butter mixture
Mix all dry ingredients together in a medium mixing bowl.
Alternate adding dry mixture, whipping cream and egg, mixing well between each addition.
Dust cherries with flour and then add them to the batter.
Fold cherries into batter.
Pour batter into a well greased Bundt pan.
Bake on the centre rack for 1 1/2 hours or until a knife/toothpick inserted into the middle of the cake comes out clean and the top of the cake is golden brown.
Let cake cool for at least ten minutes before taking it out of the pan.
Sift powdered sweetener over the top when cool to create a finished look on the cake.
Keep refrigerated and serve chilled.
All ovens are different, so like with any recipe use your own judgment to determine of the recipe is wet enough, cooked long enough or the pan full (of batter) enough. If you're oven runs hot, it will possibly need a slightly lower temperature, or shorter cook time. Alternately, your cake may need a little longer to cook. This is standard with all recipes.
Nutrition & Macro Information
- Amount per serving
- % Daily Value*