• Preparation Time 20 minutes
  • Baking Time 75 minutes
  • Makes about 16 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 1/4 cups butter, softened
  • 2 3/4 cups granulated sugar
  • 5 eggs
  • 1 tsp almond extract
  • 3 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup Carnation® Evaporated Milk
  • 2 cups maraschino cherries, quartered, well drained
  • Icing sugar

Serving Size: about 16 servings


Serving Size: about 16 servings

  • Preheat oven to 350 °F (180 °C). Grease and flour a 12-cup (3 L) Bundt or tube pan.  
  • Beat butter, sugar, eggs and extract in large bowl on low speed of electric mixer until blended, then on high speed 5 minutes until light and fluffy.
  • Combine flour, baking powder and salt in medium bowl.
  • Add dry ingredients alternately with evaporated milk to creamed mixture, mixing lightly after each addition.
  • Fold in cherries.
  • Turn batter into greased and floured 12-cup (3 L) Bundt or tube pan.
  • Bake in preheated oven for 55 minutes.
  • Cover loosely with foil; continue baking 15 to 20 minutes, until toothpick inserted in centre comes out clean.
  • Let cool in pan for 5 minutes; invert cake onto cooling rack and let cool completely.
  • Dust with icing sugar just before serving.


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