Walnut Cherry Cake Recipes

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WALNUT CHERRY CAKE



Walnut Cherry Cake image

Provided by Vintage Recipe Project

Categories     Dessert Recipes

Number Of Ingredients 6

1 cup walnuts
1 2 layer pkg. white cake mix
½ tsp vanilla
6 drops red food coloring
1 (8 oz) frozen whipped topping
1 (1 lb 5 oz) can cherry pie filling

Steps:

  • Coarsely chop ¼ cup walnuts. Set aside.
  • Chop remainder ____ fine.
  • Prepare cake mix as directed, adding vnailla & ¾ cup walnuts.
  • Bake in two 9" layer pans.
  • Cool 10 min ____ out onto wire racks until cooled & add food cooring into topping.
  • Spread a 1" wide long of topping on outer edge of each layer.
  • Spoon pie filling in center of each.
  • Stack layers on serving plate, spread remaining topping on sides of cake.
  • Sprinkle reserved walnuts on cake top.
  • Chill.

MARASCHINO CHERRY NUT CAKE



Maraschino Cherry Nut Cake image

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

1 (10 ounce) jar maraschino cherries
2 ¼ cups sifted cake flour
2 ½ teaspoons baking powder
½ teaspoon salt, divided
½ cup shortening
1 ⅓ cups white sugar
3 egg whites, room temperature
⅔ cup milk, room temperature
½ cup chopped pecans
¾ cup butter, room temperature
6 cups sifted confectioners' sugar, divided
⅓ cup milk
6 drops red food coloring
1 ½ teaspoons vanilla extract
12 maraschino cherries, with stems

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

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 :

WALNUT CHERRY CAKE



Walnut Cherry Cake image

-Carol Wessels, Harbor Beach, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12-15 servings.

Number Of Ingredients 14

2 cups sugar
2 tablespoons butter, softened
2 large eggs
1 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cans (14-1/2 ounces each) pitted tart cherries
1 cup chopped walnuts
TOPPING:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 cup sugar
2-1/2 teaspoons cornstarch
1/8 teaspoon red food coloring, optional

Steps:

  • In a large bowl, beat sugar and butter until crumbly; stir in the eggs and salt. Combine flour and baking soda; stir into sugar mixture until combined. Drain cherries, reserving 1/2 cup juice; set juice aside. Gently stir cherries and walnuts into sugar mixture. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For topping, in a small bowl, beat cream and confectioners' sugar until soft peaks form. Spread over cake; refrigerate for 2 hours. , In a small saucepan, combine sugar and cornstarch. Stir in reserved cherry juice until smooth. Stir in food coloring if desired. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Just before serving, drizzle over whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 403 calories, Fat 19g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 364mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.

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

WALNUT CHERRY CAKE- IMPRESSIVE!



Walnut Cherry Cake- Impressive! image

If you want to impress people with not only the flavor, but the presentation, this is the cake for you. So,so fancy with not that much effort. Much more beautiful and tasteful than anything you could buy at a bakery!

Provided by Treewoman

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 6

1 cup walnuts
1 -18 ounce white cake mix
1/2 teaspoon vanilla
6 drops red food coloring
8 ounces Cool Whip, thawed
1 (21 ounce) can cherry pie filling

Steps:

  • Coarsely chop 1/4 cup of the walnuts and set aside. Chop remaining 3/4 cup of walnuts medium-fine.
  • As package directs, prepare white cake mix, adding vanilla and the 3/4 cup of walnuts. Bake in two 9-inch layer pans. Cool for 10 minutes and then invent onto wire racks til cooled.
  • Fold the food coloring into the Cool Whip. Spread a 1 inch wide ring of topping onto outer edge of each cake layer. Spoon pie filling in center of each layer, using half of pie filling for each layer.
  • Place one layer on a serving plate, top with second layer of cake. Spread remaining topping on sides of cake. Sprinkle reserved 1/4 cup coarsely chopped walnuts on top of cake. Chill.

Nutrition Facts : Calories 191.6, Fat 11.4, SaturatedFat 4.8, Sodium 29.7, Carbohydrate 21.5, Fiber 1, Sugar 5.9, Protein 2

OLD FASHIONED CHERRY NUT CAKE



Old Fashioned Cherry Nut Cake image

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

2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 cup walnuts, chunky pieces not crumbs
1 cup maraschino cherry, well drained on a paper towel and halved
2 1/2 cups self-rising flour, remove 2 tablespoons to use to coat the walnuts and cherries
1 1/4 cups sugar
3/4 cup margarine, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
3 large eggs, at room temperature
1/2 cup light sour cream, room temperature
1/2 cup buttermilk, room temperature

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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