Walnut Cherry Cake Recipe

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Walnut Cherry Cake Recipe
Walnut Cherry Cake Recipe photo by Taste of Home
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Walnut Cherry Cake Recipe

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1 1 1
Publisher Photo
—Carol Wessels, Harbor Beach, Maryland
MAKES:
12-15 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + chilling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Walnut Cherry Cake in Reminisce January/February 2006, p 49

Nutritional Facts

1 each: 403 calories, 19g fat (9g saturated fat), 76mg cholesterol, 364mg sodium, 56g carbohydrate (40g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. For topping, in a small bowl, beat cream and confectioners' sugar until soft peaks form. Spread over cake; refrigerate for 2 hours.
  4. 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.
Originally published as Walnut Cherry Cake in Reminisce January/February 2006, p 49

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MY REVIEW
Sodelle User ID: 7840734 61392
Reviewed Jun. 9, 2014

"a disaster. Had I not added one additional egg, 1/4 cup of almond oil and a 1/4 cup of milk, this would have been a solid hockey puck....to say it 'pours' is a joke. Terrible. But if you do use my modifications, it takes an hour to bake and the edges need to be covered with foil for the last 15 minutes."

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