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Walnut Cherry Cake

 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.
Nutritional 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.