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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Cake batter
cups - Butter or oleo
  • 1 cups - Sugar
  • 3 - Eggs, reserve 1 egg white
  • 2 cups - Flour
  • 1 teaspoons - Baking powder
  • teaspoons - Salt
  • 1 teaspoons - Vanilla flavoring
  • 1 teaspoons - Almond flavoring
  • Icing
  • 1 - Egg white
  • cups - Brown sugar teaspoons - Vanilla cups - Chopped pecans
  • 1 bottles - Maraschino cherries, Use a small bottle.
  • Directions:

    Cream butter (or oleo) and gradually add sugar. Beat the eggs well and add to mixture. Beat until light.
    Sift the flour with the baking powder and salt. And add to creamed mixture. Mix thoroughly.
    Mix in the flavorings. The batter will be very stiff.
    Spread batter in a well greased 16x8x1 1/2" pan.

    Stiffly beat the egg white. Add the brown sugar and flavoring. Spread over the top of the cake batter. Sprinkle the top with chopped pecans and cherries.

    Bake in moderate oven (350 degrees) for about 20-30 minutes, or until cake tester comes out clean.
    Cool in pan and cut into squares.

    Brief Description

    Cake with cherry and pecan topping

    Main Ingredient:

    Cherry and almond flavors

    Category:  Cakes

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 30 min


    This recipe calls for an uncommonly sized pan. You could probably use 2 8x8 pans instead.

    Whenever my mom made this at Christmas, she would use a mix of red and green maraschino cherries.


    According to my mom and my granny, Southern Living Magazine is the source for this recipe.

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    Posted On:

    December 2, 2014

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