Cherry And Nut Sheet Cake
A delicious layered cherry and nut sheet cake featuring a tender dough, crunchy ground nuts, and sweet canned cherries. Perfect for dessert or tea time, its rich flavors and attractive lattice top make it a crowd-pleaser for family gatherings and special occasions.
Ingredients
Instructions
- Mix flour, oleo, sugar, and baking powder together like pie crust.
- Add eggs, vanilla, and milk to the mixture and combine well.
- Roll the dough between wax paper and place it on a cookie sheet.
- If the dough is sticky, add more flour.
- Place a layer of dough on the sheet, then spread a layer of ground nuts.
- Add another layer of dough on top of the nuts.
- Spread canned cherries over the top layer of dough.
- Create a lattice work on top of the cherries.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo. If you prefer a nuttier taste, substitute a portion of the flour with almond flour. To prevent sticking, use parchment paper instead of wax paper when rolling out the dough. Also, ensure the cherries are well-drained to avoid excess moisture in the cake. This recipe can easily be adapted to include flavors from Heather'S Scottish Shortbread.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Serve it alongside a cup of tea or coffee for a cozy afternoon treat. For a festive touch, try serving it with a side of Pecan Pralines(Classic Creole New Orleans Recipe) for a sweet contrast.
Storage & Reheating
Store any leftover Cherry and Nut Sheet Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, gently warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry And Nut Sheet Cake contains roughly 343 calories, with 7g protein, 74g carbohydrates, and 3g fat. It is an excellent source of calcium (28% of the Daily Value), vitamin C (25% of the Daily Value), and iron (20% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 562mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of canned?
Yes, you can use fresh cherries, but make sure to pit and slice them before adding to the cake. Fresh cherries will give a brighter flavor, but you may need to adjust the baking time slightly as they contain more moisture than canned cherries.
What can I substitute for ground nuts?
If you want a nut-free version, you can use ground oats or a mix of seeds like sunflower or pumpkin seeds. For those with nut allergies, these alternatives will still provide a pleasant texture and flavor, though the taste will differ slightly from the original recipe.
Is this recipe suitable for freezing?
Absolutely! This cake freezes well. Wrap individual pieces tightly in plastic wrap and then place them in a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw at room temperature or reheat directly from frozen in the oven at a low temperature.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).