Delicious Cherry Cake

To store leftover cherry cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, consider freezing individual slices, which can last for up to 3 months.

Yes, you can make several substitutions in this cherry cake recipe. For a dairy-free option, replace the whipping cream with coconut cream or a non-dairy whipped topping. If you don't have self-raising flour, you can use all-purpose flour combined with 1.5 tsp of baking powder. Additionally, you can substitute fresh cherries with frozen ones, just make sure to thaw and drain them before adding.

This cherry cake contains eggs and dairy, making it unsuitable for vegans and those with egg or dairy allergies. However, you can adapt the recipe by using flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) and a dairy-free cream alternative to make it more inclusive for various dietary needs.

Cherry cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. You can also serve it with a side of fresh cherries or a light fruit compote to enhance the cherry flavor. A cup of coffee or tea complements the cake nicely as well.

To check if the cherry cake is done baking, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If the toothpick has wet batter on it, continue baking for a few more minutes and check again.