Comments on: Sunken Sour Cherry Cake

By: RUth

RUth — Sun, 04 Dec 2011 03:09:33 +0000

Lovely cake, I would you more cherries and add a layer! 3cups of cherries needed! took longer to cook that 60 min.

By: Hungarian Sour Cherry Cake | Lipglossiping

Hungarian Sour Cherry Cake | Lipglossiping — Sun, 05 Jun 2011 08:25:45 +0000

[...] Last week we had loads of leftover cherries thanks to Leila deciding that she wasn’t going to like cherries anymore. Those things are expensive and I couldn’t take watching them slowly grow fur in the fridge. I googled for some recipes and came across one for a tasty sounding Hungarian Sour Cherry Cake. [...]

By: Not Quite Nigella

Not Quite Nigella — Tue, 04 Aug 2009 11:51:09 +0000

Hi Sairis-Thankyou for letting me know! Oh that’s wonderful! I’m so glad that you liked it. I agree, it’s a great recipe. I’m so glad I found her website You’re welcome!

Hi Amanda-Thanks! You’re more than welcome!

Hi Krista-That’s wonderful to hear That’s great and lucky you have so many cherries! You are so welcome!

By: Krista

Krista — Mon, 03 Aug 2009 23:11:52 +0000

I made this cake yesterday and it was wonderful. So moist aich, a perfect blend of buttery sweetness and tart cherries. I have a cherry tree heavy with fruit, and I’m going to be making this a few times in the next couple of weeks. I’m a novice baker (translation: way too many failures to count) and I found this so easy and stress free. Thank you so much for the recipe.

By: Amanda

Amanda — Fri, 24 Jul 2009 17:44:35 +0000

Wow that looks amazing! It looks similar to the Sour Cherry Almond Cake I just made, YUM!! Thanks for the recipe!

By: Sairis

Sairis — Tue, 21 Jul 2009 06:35:42 +0000

I made this a few days ago and it was absolutely delicious, not to mention beautiful. I love cherries (I think they’re my favorite summer fruit) and bake them into all kinds of cakes, tarts, crisps, and what have you, and this might be my favorite of all the cherry cakes I’ve made. The cake was so nice and buttery and sturdy enough to hold even with the juicy cherries. I love the addition of rum in this. Thanks for yet another great post, Lorraine. =)

By: Not Quite Nigella

Not Quite Nigella — Sun, 17 May 2009 01:15:50 +0000

Hi Y-It’s because you sink the cherries down into the cake (as opposed to a sunken cake where there is a crater in the middle).

By: Y

Fri, 15 May 2009 12:19:43 +0000

I’m all for anything with sour cherries in it! Just wondering though, why it’s called a sunken cake?

By: Not Quite Nigella

Not Quite Nigella — Fri, 15 May 2009 04:33:48 +0000

Hi ingrid-Thankyou! Hehe yes I would imaigne I’d probably chip my tooth (I am accident prone )

Hi Julia-It fits with the white and red Christmas theme! That’s good to know that you can sub it with sour cherries

By: Julia @ Mélanger

Julia @ Mélanger — Thu, 14 May 2009 21:25:53 +0000

This looks great. I am thinking of making a note to bake something like this for Christmas. I made some cherry cupcakes from Nigella’s HTBADG cook book and used sour cherries (it called for cherry preserve instead but couldn’t get my hands on any up here). Despite the substition, they were a hit. Thanks!!!