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We used a standard muffin tin to make taller cakes, but you can use two jumbo muffin tins for shorter, wider ones; the directions and cooking time will be the same.

Source: Everyday Food, September 2004
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Pitting Cherries: If you don't have a cherry pitter, you can use a paper clip. Unbend clip at the center; insert tip of one end slightly into stem end of cherry. Twist clip to loosen pit, and pull to remove.

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Reviews

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How would you rate this recipe?
53
  • innocuouspuff
    3 AUG, 2015
    Enjoyed the flavour but would agree that the recipe contains too much shortening by at least a quarter - weighs it down in a greasy way. Possibly my muffin pan has smaller cups or my cherries were larger than average, but I didn't need as many cherries as suggested. Made gluten-free and dairy-free which was okay except for the shortening issue; will try again.
    Reply
  • MS12258655
    23 JUL, 2014
    These cakes came out great. They are very buttery and rich and do have the brown butter taste described in the previous review. I thought the butter could be reduced 1-2 tablespoons possibly. Was a great use for some overripe cherries I had.
    Reply
  • debrapmurphy
    11 AUG, 2013
    I made these this morning with fresh cherries and they are amazing! The brown sugar gives the cakes a brown-butter taste and the cherries get soft and juicy. I'm not sure why the other reviewers didn't have better things to say -- these were easy, fast and delicious!
    Reply
  • MS11704921
    28 JAN, 2009
    tasted like cornbread. not at all what i expected.
    Reply
  • pomegranatesky6
    24 MAY, 2008
    disappointing. These mini cakes didn't look pretty or taste very good
    Reply
  • pomegranatesky6
    24 MAY, 2008
    disappointing. These mini cakes didn't look pretty or taste very good
    Reply
  • pomegranatesky6
    24 MAY, 2008
    disappointing. These mini cakes didn't look pretty or taste very good
    Reply

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