Cherry jubilee cake is a bright and flavorful dessert with a moist texture and a sweet cherry glaze. This vintage recipe uses a cherry-flavored cake mix combined with apricot or pear nectar for added depth. A touch of red food coloring enhances the cake’s vibrant appearance, while the maraschino cherry glaze adds a final burst of sweetness.
This cake is perfect for holidays, birthdays, or any time you want a cheerful and delicious dessert. The soft, tender crumb pairs beautifully with the fruity glaze, making it a delightful treat for any occasion.
Cherry Jubilee Cake
Cherry Jubilee Cake FAQ
What is cherry jubilee cake?
It is a moist, cherry-flavored cake made with cake mix, fruit nectar, and a maraschino cherry glaze.
Can I use a different fruit nectar?
Yes, pineapple nectar works well as a substitute for apricot or pear nectar.
Do I have to use food coloring?
No, the red food coloring is optional. The cake will still have a cherry flavor without it.
Can I use butter instead of Crisco oil?
Yes, but the texture may be slightly denser. Oil keeps the cake extra moist.
How do I store this cake?
Keep it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Food History
Cherry-flavored desserts have been popular for centuries, especially in European and American baking. Combining cherries and cake became common in the mid-20th century when boxed cake mixes made baking easier. Adding fruit nectar was a creative way for home bakers to enhance moisture and flavor.
This cake likely takes inspiration from Cherry Jubilee, a classic dessert made with flambéed cherries and served over ice cream. While this version does not use alcohol, it captures the same festive cherry essence in moist cake form.
Timeline
- 1800s – Cherries jubilee becomes a popular flambéed dessert.
- 1930s-1940s – Boxed cake mixes revolutionize home baking.
- 1950s-1960s – Fruit nectars are commonly added to cake recipes for moisture.
- Present Day – Cherry jubilee cake remains a fun and flavorful vintage recipe.
Recipe Discussion
This cherry jubilee cake starts with a boxed cherry cake mix, making it simple yet delicious. The addition of fruit nectar gives it a rich, fruity flavor, while Crisco oil ensures a moist texture. A small amount of red food coloring enhances the cake’s color, making it visually appealing.
The maraschino cherry glaze is the perfect finishing touch, adding a glossy sweetness that soaks into the warm cake. With its combination of soft cake and sweet glaze, this dessert is perfect for celebrations or afternoon treats.
Preparation Tips
- Use room-temperature eggs for even mixing.
- Do not overmix the batter, as it can affect the cake’s texture.
- Grease and flour the tube pan to prevent sticking.
- Let the cake cool slightly before adding the glaze for better absorption.
- If desired, finely chop extra maraschino cherries to add to the glaze.
Recommended Kitchen Products
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- Tube Pan – Ensures even baking and a beautiful cake shape.
- Hand Mixer – Makes blending the batter smooth and easy.
- Cooling Rack – Helps cool the cake evenly before adding the glaze.
- Glaze Brush – Great for evenly spreading the cherry glaze.
- Cake Stand – Displays the cake beautifully for serving.
Serving Suggestions
- Serve with a dollop of whipped cream for extra sweetness.
- Pair with vanilla ice cream for a classic combination.
- Sprinkle with chopped nuts for added texture.
- Drizzle with a thin layer of chocolate for a cherry-chocolate twist.
- Garnish with extra maraschino cherries for a decorative touch.
A Sweet and Festive Cherry Cake
Cherry jubilee cake is a delightful dessert with a light, fruity flavor and a soft, moist crumb. The combination of cherry cake, fruit nectar, and a maraschino glaze makes this a standout treat for any occasion.
Cherry Jubilee Cake Recipe
Cherry Jubilee Cake
Cherry jubilee cake is a moist, fruity dessert made with cherry cake mix, fruit nectar, and a sweet maraschino cherry glaze. Light, flavorful, and perfect for any celebration.
Ingredients
Cake:
- 1 package Duncan Hines Cherry Supreme Cake Mix
- ½ cup sugar
- 1 cup pear or apricot nectar
- ½ cup Crisco oil
- 3 drops red food coloring
- 4 eggs
Glaze:
- 1 cup confectioners' sugar
- 2 tablespoons maraschino cherry juice
- 6-8 finely chopped maraschino cherries (optional)
Instructions
- Preheat oven to 350°F and grease and flour a 10-inch tube pan.
- In a large mixing bowl, blend all cake ingredients except eggs. Beat at medium speed for 1 minute.
- Add eggs one at a time, beating at medium speed for 1 minute after each addition.
- Spread batter evenly into the prepared tube pan.
- Bake for 43-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake right-side up for 15 minutes, then remove from the pan.
- While the cake is still warm, prepare the glaze.
- Blend confectioners’ sugar and maraschino cherry juice until smooth. If desired, stir in finely chopped cherries for extra flavor.
- Pour the glaze over the warm cake, allowing it to soak in.
- Let the cake cool completely before slicing and serving.