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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Cherry Nut Cake Recipe

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This recipe for Cherry Nut Cake is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c shortening
2 c granulated sugar
1 bottle cherries, finely cut
3 c flour
3 t baking powder
1/4 t salt
1 c milk
1 t vanilla
1 c shopped nuts
4 egg whites beaten
Directions:
Directions:
Sift together dry ingredients. Add in sugar, shortening, cherries, vanilla, egg whites and nuts.

Bake in a 350 degrees F (175 degrees C) for 25 to 30 minutes for two 8 or 9 inch round cakes or for 30 to 35 minutes for a 9x13 inch pan. Cool cakes in pans on a wire rack for 10 minutes, remove from pans and allow to them to cool fully before frosting.


Frosting:

To Make Butter 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 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.
Number Of Servings:
Number Of Servings:
10-12

 

 

 

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