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Moist Cherry Cake With Old Cheddar From Here

Moist Cherry Cake With Old Cheddar From Here

10 to 12 portions


  • 4 eggs, yolks and whites separated
  • 85 ml (1/3 cup) brown or white sugar
  • 250 ml (1 cup) milk
  • 85 ml (1/3 cup) Pineau des Charentes or other aperitif
  • 500 ml (2 cups) flour
  • 7 ml (1 1/2 tsp.) baking powder
  • 5 ml (1 tsp.) baking soda
  • 250 g (8 oz) old Cheddar from here, grated or diced
  • 2 ml (1/2 tsp.) ground cinnamon
  • 1 can of 398-ml (14 oz) of Bing cherries, pitted and drained
  • 15 ml (1 tbsp.) sugar


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  • Preheat the oven to 175°C (350°F). Grease and flour a 23 cm (9 1/8 inch) springform pan.
  • Whip the yolks with the brown or white sugar. Add the milk and wine while stirring. Set aside.
  • In a large bowl, combine the cheese, flour, baking powder and baking soda. Make a well in the centre and add the egg yolk mixture. Stir until smooth.
  • Whisk the egg whites into stiff peaks and fold into the batter.
  • Pour 2/3 of the batter into the cake pan. Garnish with pitted cherries and cover with the remaining batter. Combine the cinnamon and remaining sugar, and sprinkle on top of the cake.
  • Bake in the centre of the oven at 175°C (350°F) for 50 to 60 minutes or until the top is golden and a toothpick inserted in the centre comes out clean. Let cool before removing from pan. Serve as is or with ice cream or sorbet.


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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