Cherry Confetti Cake Recipe

Name: Cherry Confetti Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. sifted all-purpose flour; 2 tsp. double-acting baking powder; 1 tsp. salt; 1 c. shortening; 4 c. confectioners sugar; 1 tsp. almond or vanilla extract; 4 eggs; 1 c. milk; 1/2 c. chopped nuts (almonds or pecans); 1 c. maraschino cherries, chopped

Servings: persons

3 c. sifted all-purpose flour
2 tsp. double-acting baking powder
1 tsp. salt
1 c. shortening
4 c. confectioners sugar
1 tsp. almond or vanilla extract
4 eggs
1 c. milk
1/2 c. chopped nuts (almonds or pecans)
1 c. maraschino cherries, chopped

1
Mix first 3 ingredients and set aside.
2
Cream shortening. Gradually add sugar.
3
Cream well.
4
Add extract and eggs, one at a time.
5
Beat one minute.
6
Measure milk.
7
Add alternately with dry ingredients to creamed mixture, ending with dry ingredients.
8
Blend thoroughly with each addition.
9
Add nuts.
10
Add cherries to the batter.
11
Bake at 350u00b0 in prepared Bundt pan for 65 minutes.
12
When done, spread with cinnamon, butter and sugar.

1770

kcal

Calories

Fat

382

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 c. sifted all-purpose flour, 2 tsp. double-acting baking powder, 1 tsp. salt, 1 c. shortening, and more.

Yes, Cherry Confetti Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Confetti Cake

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