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Arrietty's Mini Cherry Cakes

Course Dessert
Prep Time 20 minutes
Servings 7


  • 1 10- ounce frozen all butter pound cake
  • cup cherry preserves
  • ½ cup Devonshire cream (see notes)
  • ¼ cup powdered sugar
  • 7 fresh cherries


  • Thaw the pound cake according to package instructions. Cut it into ½ thick slices.
  • Using a 1½ to 2 inch round cookie cutter, cut 21 circles out of your cake slices.
  • Spread a dollop each of cherry preserves and Devonshire cream on 14 of the 21 circles. Be careful not to spread it all the way to the edges, since the filling will push out a little when the circles are stacked. Leave about ⅛ inch of clearance between the edge of the filling and the edge of the cake.
  • Stack the circles in towers of 3, with the plain circles without the filling on top.
  • Dust the tops of the cakes with powdered sugar. Add another small dollop of cream to the top of each cake, but don’t spread it out. Set the cherries on the top of the cream.


From: A Literary Tea Party by Alison Walsh