Cherry Cake Squares

Cherry Cake Squares. Based upon a Newfoundland favourite Christmas cake and ideal for the holiday freezer, these easy cookie bars are quick to prepare, freeze exceptionally well and are always a hit with kids of all ages.

Cherry Cake Squares


  • 1/4 tsp baking soda
  • 2 cups flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup butter
  • 1 1/2 cup white sugar
  • 1 1/2 tsp baking powder
  • 1 tsp almond extract
  • 1 cup glace cherries quartered


  • 1 tsp vanilla extract
  • 1 -2 tbsp milk
  • 2 cups icing sugar powdered sugar
  • 1/2 cup butter
Cherry Cake Squares


  1. Cream butter sugar and vanilla until light and fluff.
  2. Add the eggs, vanilla and almond extracts and beat well.
  3. Sift together the flour, baking powder and baking soda.
  4. Add dry ingredients to the creamed mixture, folding to combine well.
  5. Fold in the chopped cherries.
  6. Spread in a parchment lined or greased 9 inch square baking pan and bake for 45-55 minutes at 350 degrees F. (325 for glass bake ware) A toothpick inserted in the center should come out clean. (This recipe is too large for an 8x8 pan. If you do not have a 9x9 pan you can multiply the entire recipe by 1 1/2 and use a 9x13 pan instead if you have one of those.)
  7. Remove from oven and cool completely on a wire rack.
  8. Frost with vanilla frosting.
  9. For the vanilla frosting beat together the butter, icing sugar, vanilla and milk until, light, fluffy and of a good spreadable consistency. Add the milk only a little at a time until the proper consistency is achieved.
  10. Spread over the cooled cookies and cut into squares or bars.
  11. These freeze very well in airtight containers.

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