Best 8 Cherry Nut Cake I Recipes

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.

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.

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.

CHERRY-NUT COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, combine flour, baking powder, and salt; set aside.
• In a large bowl, combine butter and confectioner's sugar; cream well.
• Add eggs, one at a time, beating well after each addition.
• Stir in almond extract.
• Blend in flour mixture alternating with milk.
• Fold in maraschino cherries and nuts.
• Spoon batter evenly into a well-greased and floured tube pan (10" will work but better if a little smaller).
• Bake 55 minutes.
• Cool for 5 minutes.
• Brush melted butter on the top of the cake and sprinkle with a cinnamon sugar mixture (amount depends on how thick a cinnamon sugar mixture you'd like. I put a lot of butter on top so that I can get a nice layer of cinnamon sugar).
• Cool 20 minutes and carefully remove from pan so as not to disturb your cinnamon sugar topping.
• Cool completely.

CHERRY NUT CAKE III

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.

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.

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 CHEESECAKE DUMP CAKE RECIPE (4 INGREDIENTS)

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9x13" baking pan with non-stick cooking spray.
• Pour both cans of cherry pie filling into the bottom of the baking pan and spread around evenly.
• Using a spoon, add small dollops of whipped cream cheese all over the top of the pie filling.
• In a mixing bowl, mix together dry cake mix and melted butter with a fork until the cake mix is combined with the butter and is a crumbly texture.
• Sprinkle the crumbled cake mix and butter mixture on top of the cream cheese as evenly as possible.
• Bake for 30-40 minutes or until the top of the cake starts to turn golden.
• Remove the cake from the oven and let it cool for a few minutes.
• Serve scooped into bowls and if desired, top with ice cream or whipped cream.