CHERRY NUT CAKE
My grandmother made up this recipe for her children. Using Ozark-grown cherries and walnuts, she invented one they all liked. Granny always used cream from the dairy farm near her home, but the half-and half works well and is easier to find. -Diana Jennings, Lebanon, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter, shortening and sugar until light and fluffy. In a small bowl, mix cream and cherry juice. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream mixture, beating well after each addition. Fold in cherries and walnuts. With clean beaters, beat egg whites on medium speed until stiff glossy peaks form. Fold into batter., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Place 1 cake layer on a serving plate; spread top with half the whipped cream. Top with remaining cake layer; spread with remaining whipped cream. Decorate with cherries.
Nutrition Facts :
MARASCHINO CHERRY NUT CAKE
A very good and moist cake with a lovely pink color perfect for birthdays, showers, or anniversaries.
Provided by Judy Wattenbarger
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan.
- Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. Set aside.
- Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.
- Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat until well combined. Add the egg whites, one at a time, beating well after each.
- Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans.
- In preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto wire rack to cool completely.
- To make frosting: beat 3/4 cups butter in a large bowl till fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of red food coloring.
- Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 113.7 g, Cholesterol 32.1 mg, Fat 24.1 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10 g, Sodium 303.9 mg, Sugar 82.3 g
OLD FASHIONED CHERRY NUT CAKE
Make and share this Old Fashioned Cherry Nut Cake recipe from Food.com.
Provided by Emjay99
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a small bowl or container, mix together granulated sugar and ground cinnamon and set aside.
- In another small bowl mix together the walnuts, cherries and 2 tablespoons of flour to coat. This will prevent them from sinking to the bottom of the cake. Set aside.
- Cream together the sugar and margarine.
- Beat in vanilla and almond extracts and eggs, one at a time.
- Beat in sour cream and buttermilk.
- Sift together: flour, baking powder, baking soda and salt, and add to wet ingredients.
- Fold in the nuts and cherries.
- Spray the bundt pan heavily with Pam and sprinkle evenly with sugar/cinnamon mixture.
- Pour in the batter.
- Bake for 27 to 35 minutes on middle rack, until toothpick inserted in centre comes out clean.
- Cool 10 minutes in pans before removing to wire rack.
Nutrition Facts : Calories 287.9, Fat 15.2, SaturatedFat 2.8, Cholesterol 42.5, Sodium 374.2, Carbohydrate 33.9, Fiber 1.1, Sugar 17.9, Protein 4.8
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