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Cherry Nut Cake

Total Time

Prep: 30 min. Bake: 25 min. + cooling

Makes

16 servings

My grandmother made up this recipe for her children. Using Ozark-grown cherries and walnuts, she invented one they all liked. Granny always used cream from the dairy farm near her home, but the half-and half works well and is easier to find. —Diana Jennings, Lebanon, Missouri
Cherry Nut Cake Recipe photo by Taste of Home

Ingredients

  • 6 large egg whites
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 1 cup half-and-half cream
  • 1/4 cup maraschino cherry juice
  • 3 cups cake flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 40 maraschino cherries, chopped
  • 1/2 cup chopped walnuts
  • TOPPING:
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • Maraschino cherries with stems, drained and patted dry

Directions

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
  2. For topping, in a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. In a small bowl, mix cream and cherry juice. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream mixture, beating well after each addition. Fold in cherries and walnuts. With clean beaters, beat egg whites on medium speed until stiff glossy peaks form. Fold into batter.
  3. Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Place 1 cake layer on a serving plate; spread top with half the whipped cream. Top with remaining cake layer; spread with remaining whipped cream. Decorate with cherries.

Nutrition Facts

1 piece: 405 calories, 21g fat (10g saturated fat), 40mg cholesterol, 301mg sodium, 49g carbohydrate (29g sugars, 1g fiber), 5g protein.

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