Old Fashioned Cherry Nut Cake Food

CHERRY NUT CAKE

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.

THE BEST UNBAKED CHERRY CHEESECAKE EVER

Steps:

• Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
• Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

MARASCHINO CHERRY NUT CAKE

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.

OLD FASHIONED CHERRY NUT CAKE

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.

OLD DOMINION NUT CAKE

Steps:

• Preheat oven to 275°F.
• Coat raisins and nuts with flour and set aside.
• Cream butter and sugar, then add eggs one at a time.
• Add molasses and spices, then add floured nuts and raisins.
• (Note: if not using raisins you may wish to add extra nuts) Last add whiskey and soda mixture.
• Bake in large bundt pan lined with waxed paper for 3 to 3 ½ hours over a pan of water set on the oven floor.
• Keeps for weeks wrapped in aluminum foil.
• For a Christmas cake that will last even longer wrap cake in cheesecloth dampened with Bourbon and then in foil and store in a cool place. Check Cheese cloth at least once a week and dampen again as needed.

CHOCOLATE CHERRY NUT CAKE

Steps:

• In a large bowl, beat the cake mix, sour cream, eggs and extract. Stir in pie filling. Pour into a greased 13x9-in. baking pan., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost with chocolate frosting. Sprinkle with nuts if desired.

CHERRY NUT CAKE II

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.

OLD FASHION CHERRY NUT BREAD

Steps:

• Grease and line a standard 9″ loaf pan with parchment paper and non stick spray. Coursely chop cherries and pecans. Set aside.
• Cream butter and sugar in bowl of a stand mixer with the paddle attachment.
• Add eggs, vanilla, and sour cream beating until combined. Scrape down sides.
• In a separate bowl, whisk together flour, salt and baking powder.
• In a liquid measuring cup combine milk and cherry juice.
• With mixer on low and starting with flour mixture alternate flour mixture than milk mixture. Mix until just combined.
• Stir in chopped cherries and chopped nuts with a spatula making sure to evenly mix through batter.
• Pour batter into prepared pan and bake in a 350 degree oven 60 minutes or until a light golden color or a toothpick inserted comes out clean.
• Cool in pan for 10 minutes. Remove from pan and place on wire rack. Cool completely before serving.

BUTTERNUT POUND CAKE

Steps:

• Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside.
• Combine the evaporated milk and whole milk; Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CHERRY SPICE CAKE

Steps:

• Line two 9-in. round baking pans with waxed paper. Grease and flour the pans and paper; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, cloves, baking soda, baking powder and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in cherries and pecans., Transfer batter to prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese until fluffy. Add confectioners' sugar and enough water to achieve spreading consistency. Tint with food coloring if desired. Spread frosting between layers and over top and sides of cake. Garnish with additional pecans. Store in the refrigerator.

CHERRY NUT POUND CAKE

Steps:

• Cream the butter and sugar together.
• Add the eggs one at a time, mixing after each one.
• Add sour cream, vanilla, and remaining ingredients.
• Mix just until moist.
• Pour into a greased 10" round pan.
• Bake at 350° for one hour.

KARIDOPITA (GREEK NUT CAKE)

Steps:

• cake:.
• Blend eggs and sugars.
• Add peanut oil, buttermilk and rum.
• mix thoroughly.
• in a separate bowl whisk together dry ingredients
• add dry mix into egg mixture.
• fold in nuts.
• pour into a 13x9x2 buttered pan.
• bake at 350 degrees for 35 minutes.
• remove from oven and cut into serving sized squares before topping with syrup.
• Syrup:.
• combine all the ingredients in a pot and bring to a boil.
• simmer gently for 10 minutes occasionally whisking to prevent clumps.
• cool before pouring over the cake squares.
• optional:
• If you prefer a little more kick in your syrup, whisk 1/2 cup rum in after cooled, before topping cake.
• I do not recommend children having any with an extra kick.