Black cherry cake recipes to dazzle your friends with this Christmas

02 December 2023 , 05:00

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Social media platforms are abuzz with the revival of black cherry cakes, so why not have a go at making some? (Image: Getty Images)

In the world of food, trends often come and go - but it seems that black cherry cakes are making a delicious comeback, recapturing the tastes of dessert enthusiasts with their rich, nostalgic flavors.

A huge hit back in the 70s, the pudding of choice was a real staple at Christmas gatherings up and down the country. But every cake has its day, and the rich desserts - along with cheese and pineapple on cocktail sticks - slowly fell out of fashion. But now The Grocer reports the unlikely return of the dark retrofruit, which now makes for a true on-trend treat this Yuletide.

Perhaps what makes black cherry cakes so enticing - and ultimately unforgettable - is the perfect balance between sweetness and that hint of tartness. The deep, robust flavour adds a layer of complexity that elevates the dessert into something unique. And this is something social media platforms have very much seized upon, with influencers and home bakers now regularly sharing their unique twists on classic recipes. As such, Princes Fruit has compiled a fab five recipes to dazzle your friends with this Christmas.

Black cherry brownies

Black Cherry Brownies

25 minutes cooking

Ingredients:

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• 1 can of Princes black cherry filling sieved to separate the cherries and the sauce
• 185g unsalted butter
• 185g dark chocolate
• 85g plain flour
• 40g cocoa powder
• 50g white chocolate cut into small chunks
• 50g milk chocolate cut into small chunks
• 3 large eggs
• 275g golden caster sugar

Method:

1. Cut the butter and dark chocolate into small cubes and tip into a medium bowl, add the sieved cherries.
2. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Remove the bowl from the pan, leave the melted mixture to cool to room temperature.
3. While you wait for the chocolate to cool, pre heat oven to 180C/160C fan/gas 4. Line a shallow 20cm square tin with non-stick baking paper.
4. Sieve the plain flour and cocoa powder into a bowl. Break the eggs into a large bowl and tip in the golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy. Pour the cooled chocolate mixture over the egg and sugar, then gently fold together.
5. Gently fold in the flour and cocoa powder mix to the bowl of egg and chocolate mixture. Stir in the white and milk chocolate chunks until they’re dotted throughout.
6. Pour the mixture into the prepared tin. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Drop small amounts of the cherry sauce onto the top of the brownie and use a skewer to create a swirl effect
7. Put in the oven for 25 minutes. Open the oven and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.
8. Leave the whole thing in the tin until completely cold – remove from the tin and cut into portions.

Black Cherry French Toast Cups

Black Cherry French Toast Cups

20 minutes prep, 20 minutes cooking

Ingredients:

• 410g can Princes Black Cherry Fruit Filling
• 15g butter, softened
• 8 slices medium-cut white bread from a large sliced loaf, crusts removed
• 1 large egg
• 200ml milk
• 1tsp vanilla extract
• Mint sprigs, to decorate
• Mascarpone cheese or crème fraiche, to serve

Method:

1. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
2. Tip the can of Princes Black Cherry Fruit Filling into a bowl. Set aside.
3. Use the butter to grease 8 holes in a muffin tin. Trim the slices of bread into squares, then use a rolling pin to flatten them.
4. Beat the egg, milk and vanilla together in a shallow bowl. One by one, briefly dip the slices of bread into the mixture. Carefully push each one into the prepared muffin tin. Bake for 18-20 minutes, until set and light golden brown.
5. Cool slightly, then spoon in the Princes Black Cherry Fruit Filling. Serve with mascarpone cheese or crème fraiche.

Cherry and Chocolate Loaf Cake

Cherry and Chocolate Loaf Cake

10 minutes prep, 1 hour cooking

Ingredients:

• 1 x 410g can Princes Black Cherry Fillings and Toppings
• 100ml rapeseed oil
• 175g caster sugar
• 100g Greek yogurt
• 2 large eggs, beaten
• 200g plain flour
• 25g cocoa powder
• 1.5 tsp baking powder
• Topping
• 200g cream cheese
• 30g icing sugar

Method:

1. Preheat the oven to 180C/160C fan/gas mark 4. Grease and line a 900g loaf tin.
2. Place cherry pie filling into a sieve over a bowl and leave for 15 minutes to drain off some of the liquid. Reserve the liquid.
3. In a large bowl whisk together the oil, sugar, yoghurt, eggs and 50mls of the reserved liquid from the cherries.
4. Sieve the flour, cocoa powder and baking powder into a separate bowl.
5. Fold the flour mixture into the yogurt mixture taking care not to over mix. Stir in 100g cherries.
6. Pour the mixture into the prepared tin and bake for 55-60 minutes or until a skewer inserted into the middle of the cake comes clean.
7. Allow to cool for 15 minutes then turn out on a cooling rack.
8. To prepare the topping, beat together the icing sugar and cream cheese. When the cake is completely cool spread the topping over the cake and pile the remaining cherries over the cream cheese topping.

Black Cherry Strudel

Black Cherry Strudel

5 minutes prep, 20 minutes cooking

Ingredients:

• 1 x 410g Princes Black Cherry Fruit Filling
• 6 sheets of shop bought, filo pastry
• 3 tbsp butter
• 2 tbsp icing sugar in a sieve

Method:

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1. Brush each sheet of filo pastry lightly with butter and sift over a little icing sugar.
2. Lay 2 sheets on top of each other to create a rectangle and then spoon the filling into the middle in a line. Fold the two ends over the filling, then roll up to create a loose sausage shape.
3. Stack another 2 sheets together and place the strudel seam side down in the middle, fold to enclose. Repeat with the last 2 sheets.
4. Place seam side down on a baking parchment lined baking tray and bake for 20 minutes until crisp and golden.
5. Dust with more icing sugar and serve warm.

Easy Black Cherry Tart

Easy Black Cherry Tart

10 minutes prep, zero minutes cooking!

Ingredients:

• 2 x 395g cans Princes Cherry Fruit Filling
• 1 x pre-baked shortcrust pastry case (approx. 20cm in diameter)
• 100ml double cream
• A little ground cinnamon (optional)

Method:

1. Tip the cans of Cherry Fruit Filling into the pastry case and spread it out evenly.
2. Whip the cream in a chilled bowl until it holds its shape. Serve with the tart, sprinkled with a little ground cinnamon (if using).

Paul Speed