Cherry Nut Cake Iii Recipes

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CHERRY NUT CAKE



Cherry Nut Cake image

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

6 large egg whites
1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
1 cup half-and-half cream
1/4 cup maraschino cherry juice
3 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon salt
40 maraschino cherries, chopped
1/2 cup chopped walnuts
TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Maraschino cherries with stems, drained and patted dry

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 :

CHERRY NUT CAKE III



Cherry Nut Cake III image

A quick cake with maraschino cherries and walnuts.

Provided by GRETAFAIRBROTHER

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 10

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 cup vegetable oil
4 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (4 ounce) jar maraschino cherries, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, mix together the flour, sugar, baking powder and baking soda. Make a well in the center and pour in the oil, eggs, milk and vanilla. Mix well, then stir in nuts and cherries. Pour into prepared pan.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 513.1 calories, Carbohydrate 62.5 g, Cholesterol 63.6 mg, Fat 26.9 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 4.3 g, Sodium 115 mg, Sugar 34.8 g

CHERRY NUT CAKE III



Cherry Nut Cake III image

A quick cake with maraschino cherries and walnuts.

Provided by GRETAFAIRBROTHER

Categories     Cherry Desserts

Time 1h30m

Yield 12

Number Of Ingredients 10

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 cup vegetable oil
4 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (4 ounce) jar maraschino cherries, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, mix together the flour, sugar, baking powder and baking soda. Make a well in the center and pour in the oil, eggs, milk and vanilla. Mix well, then stir in nuts and cherries. Pour into prepared pan.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 513.1 calories, Carbohydrate 62.5 g, Cholesterol 63.6 mg, Fat 26.9 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 4.3 g, Sodium 115 mg, Sugar 34.8 g

CHERRY NUT CAKE II



Cherry Nut Cake II image

I make this one cake every Christmas. It stays moist and delicious throughout the Holidays.

Provided by Nancy Reeves

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Yield 14

Number Of Ingredients 12

1 ½ cups butter
4 cups all-purpose flour
1 pound chopped pecans
1 pound candied cherries
1 teaspoon baking powder
2 teaspoons vanilla extract
2 cups white sugar
6 eggs
1 pound candied pineapple
1 ½ cups golden raisins
¼ teaspoon salt
1 Golden Delicious apple - peeled, cored and sliced

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Grease one 10 inch tube pan. Line the bottom of the pan with parchment paper and dust pan with flour.
  • Cream the light butter together with the white sugar. Add eggs one at a time mixing well after each one. Mix in the vanilla extract. Stir in 3 cups of the flour, baking powder, and salt and blend well.
  • Toss candied cherries, chopped pecans, candied pineapple, and white raisins with the remaining 1 cup flour. Stir fruit and nut mixture into the batter and pour into prepared pan.
  • Bake at 250 degrees F (120 degrees C) for 3 hours. Let cake cool for 20 minutes before removing from pan.
  • After cake is cold, cut a piece of waxed paper to fit the top of the cake. Put the apple slices on top of the waxed paper and put cake into a closed container. Store cake in a cool dry area for about 3 days or until the cake takes up the juice from the apple slices. Remove apple slice and waxed paper and serve.

Nutrition Facts : Calories 893.5 calories, Carbohydrate 117.9 g, Cholesterol 132 mg, Fat 45.6 g, Fiber 4.8 g, Protein 10.1 g, SaturatedFat 15.2 g, Sodium 291.7 mg, Sugar 78.9 g

CHERRY NUT CAKE III



Cherry Nut Cake III image

A quick cake with maraschino cherries and walnuts.

Provided by GRETAFAIRBROTHER

Categories     Cherry Desserts

Time 1h30m

Yield 12

Number Of Ingredients 10

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 cup vegetable oil
4 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (4 ounce) jar maraschino cherries, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, mix together the flour, sugar, baking powder and baking soda. Make a well in the center and pour in the oil, eggs, milk and vanilla. Mix well, then stir in nuts and cherries. Pour into prepared pan.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 513.1 calories, Carbohydrate 62.5 g, Cholesterol 63.6 mg, Fat 26.9 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 4.3 g, Sodium 115 mg, Sugar 34.8 g

CHERRY NUT CAKE II



Cherry Nut Cake II image

I make this one cake every Christmas. It stays moist and delicious throughout the Holidays.

Provided by Allrecipes Member

Categories     Apple Desserts

Yield 14

Number Of Ingredients 12

1 ½ cups butter
4 cups all-purpose flour
1 pound chopped pecans
1 pound candied cherries
1 teaspoon baking powder
2 teaspoons vanilla extract
2 cups white sugar
6 eggs
1 pound candied pineapple
1 ½ cups golden raisins
¼ teaspoon salt
1 Golden Delicious apple - peeled, cored and sliced

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Grease one 10 inch tube pan. Line the bottom of the pan with parchment paper and dust pan with flour.
  • Cream the light butter together with the white sugar. Add eggs one at a time mixing well after each one. Mix in the vanilla extract. Stir in 3 cups of the flour, baking powder, and salt and blend well.
  • Toss candied cherries, chopped pecans, candied pineapple, and white raisins with the remaining 1 cup flour. Stir fruit and nut mixture into the batter and pour into prepared pan.
  • Bake at 250 degrees F (120 degrees C) for 3 hours. Let cake cool for 20 minutes before removing from pan.
  • After cake is cold, cut a piece of waxed paper to fit the top of the cake. Put the apple slices on top of the waxed paper and put cake into a closed container. Store cake in a cool dry area for about 3 days or until the cake takes up the juice from the apple slices. Remove apple slice and waxed paper and serve.

Nutrition Facts : Calories 893.5 calories, Carbohydrate 117.9 g, Cholesterol 132 mg, Fat 45.6 g, Fiber 4.8 g, Protein 10.1 g, SaturatedFat 15.2 g, Sodium 291.7 mg, Sugar 78.9 g

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