Walnut Cherry Cake Food

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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 :

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

CHERRY WALNUT CAKE



Cherry Walnut Cake image

I found this recipe back in the eighties from the newspaper. My family, especially my Mother and Brother (rest their souls) said this was the best cake they have ever eaten. I swapped the English Walnuts for the Black Walnuts. Cream Cheese Frosting: 1 pkg (3 oz) Philadelphia cream cheese, softened. 1 teaspoon vanilla, 1/2...

Provided by Cheryl Turner

Categories     Cakes

Time 55m

Number Of Ingredients 11

1 c hot water
1 c dates, chopped
1/2 c butter, softened
1 c sugar
1 1/2 c all purpose flour
1 c maraschino cherries, drained
1 c walnuts, chopped
1 egg
1 pinch salt
1 tsp vanilla extract
1 tsp baking soda

Steps:

  • 1. Add hot water to dates. Set aside.
  • 2. Cream butter, egg, salt, sugar and vanilla.
  • 3. Gradually add flour and soda.
  • 4. Add dates with liquid, cherries and walnuts. Mix thoroughly.
  • 5. Pour mixture into greased and lightly floured 13x9 baking pan.
  • 6. Bake at 350 degrees 35 to 40 minutes.
  • 7. Frost when cool.

CHERRY NUT POUND CAKE



Cherry Nut Pound Cake image

This pound cake is so moist and delicious! My mother gave me the recipe, and I just had to post it here. My husband is not a big fan of desserts, but he just loves this cake.

Provided by ciao4293

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 9

1/2 lb butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups chopped walnuts
2 cups flour
1 teaspoon baking powder
1 (6 -8 ounce) jar maraschino cherries, drained and chopped

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.

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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