Cherry Nut Cake Recipe

Name: Cherry Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups (525 ml) all-purpose flour--not self-rising flour; 1-3/4 cups (425 ml) sugar; 3-1/2 tsp (17.5 ml) baking powder; 1 tsp (5 ml) salt; 1-1/4 cups (300 ml) milk; 3/4 cup (175 ml) shortening; 1 tsp (5 ml) vanilla or almond extract; 5 egg whites; 1/2 cup (125 ml) chopped nuts; 1/3 cup (80 ml) chopped maraschino cherries, well drained

Servings: persons

1
Heat oven to 350 degrees (175 C.).
2
Grease and flour rectangular pan, 13 X 9 X 2 inches, 2 round pans, 9 X 1-1/2 inches, or 3 round pans, 8 X 1-1/2 inches.
3
Beat all ingredients except egg whites, nuts and cherries in large bowl on low speed 30 seconds, scraping bowl constantly.
4
Beat on high speed 2 minutes, scraping bowl occasionally.
5
Beat in egg whites on high speed 2 minutes, scraping bowl occasionally.
6
Fold nuts and cherries into batter.
7
Pour into pan(s).
8
Bake rectangle 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch rounds 23 to 28 minutes or until wooden pick inserted in center comes out clean or until cake springs back when touched lightly in center.
9
Cool rectangle on wire rack.
10
Cool layers 10 minutes; remove from pans and cool completely on wire rack.
11
Frost cake with Cherry-Nut Frosting if desired.

547

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2-1/4 cups (525 ml) all-purpose flour--not self-rising flour, 1-3/4 cups (425 ml) sugar, 3-1/2 tsp (17.5 ml) baking powder, 1 tsp (5 ml) salt, and more.

Yes, Cherry Nut 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.

That's it — enjoy your meal!

Cherry Nut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions