Name: Walnut Cherry Cake
Yield: 4 servings
Ingredients: 2 cups sugar; 2 tablespoons butter, softened; 2 large 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; 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

Servings: 4 persons

2 cups sugar
2 tablespoons butter, softened
2 large 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
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 13x9-in. baking dish. Bake at 350u00b0 for 40-45 minutes or until a toothpick inserted in 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.

No nutritional information available.

No additional tips available.

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

Walnut Cherry Cake

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