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Cherry Nut Cake Recipe

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This recipe for Cherry Nut Cake, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ella Glaze
Added: Monday, February 4, 2008


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

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.


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:




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