Print Options

Back to Walnut Cherry Cake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Walnut Cherry Cake

—Carol Wessels, Harbor Beach, Maryland

12-15 ServingsPrep: 30 min. Bake: 40 min. + chilling

Ingredients

2 cups sugar
2 tablespoons butter, softened
2 eggs
1 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cans (14-1/2 ounces each) pitted tart cherries
1 cup chopped walnuts
TOPPING:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 cup sugar
2-1/2 teaspoons cornstarch
1/8 teaspoon red food coloring, optional

Directions

In a large bowl, beat sugar and butter until crumbly; stir in the
eggs and salt. Combine flour and baking soda; stir into sugar
mixture until combined. Drain cherries, reserving 1/2 cup juice; set
juice aside. Gently stir cherries and walnuts into sugar mixture.
Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for
40-45 minutes or until a toothpick inserted near the center comes
out clean. Cool completely on a wire rack.
For topping, in a small bowl, beat cream and confectioners' sugar

2 of 2

Walnut Cherry Cake (continued)

Directions (continued)

until soft peaks form. Spread over cake; refrigerate for 2 hours.
In a small saucepan, combine sugar and cornstarch. Stir in reserved
cherry juice until smooth. Stir in food coloring if desired. Bring
to a boil over medium heat; cook and stir for 2 minutes or until
thickened. Cool. Just before serving, drizzle over whipped cream.
Refrigerate leftovers. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 each) equals 403 calories, 19 g fat (9 g saturated fat), 76 mg cholesterol, 364 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.