Directions: |
Directions:Sift flour, baking powder and salt into a bowl. Preheat oven to 375 degrees. Grease and dust with flour 2 8- or 9-inch round cake pans.
In another bowl, beat butter and sugar until fluffy. Add eggs one at a time and mix well. At low speed, add sifted ingredients in three parts to butter mixture, alternating with milk, and mixing well after each addition. Add cherries and walnuts.
Spread batter evenly in the pans, and bake for 15-20 minutes. Let cool for 5-10 minutes, remove from pans, and allow to cool completely before frosting.
Cherry Butter Cream Frosting
3 cups powdered sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla extract
1-2 tablespoons milk
2 tablespoons chopped maraschino cherries, drained
2 drops red food coloring
Mix powdered sugar and butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla, 1 tablespoon milk, cherries and food coloring. Gradually beat in just enough of remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. |
Personal
Notes: |
Personal
Notes: This recipe is courtesy of the Harvest Bakery in Bristol,CT., and is darned close to Shay & Keith's 25th anniversary cake. Definitely going to give it a try. I would omit the cherries and food coloring from the frosting, though!
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This recipe for Cherry Nut Cake is from