Cherry Holiday Cake
A moist, rich cherry cake featuring maraschino cherries, walnuts, and golden raisins, perfect for festive gatherings and special occasions with a delightful combination of sweetness and crunch.
Ingredients
Instructions
- Bring the raisins to a boil, then drain and let cool.
- Mix together butter, sugar, and eggs, one at a time.
- Add dry ingredients to the mixture.
- Fold in the cherries, chopped walnuts, and cooled raisins.
- Pour the batter into an ungreased tube pan.
- Bake at 350°F for 15 minutes, then lower the temperature to 300°F.
- Continue baking for 1 hour and 30 minutes.
- Allow the cake to cool before removing it from the pan.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming it with the sugar. You can substitute the walnuts with pecans or omit them for a nut-free version. If maraschino cherries aren't available, use fresh cherries or dried cherries for a different flavor profile. Make sure to drain the cherries well to avoid excess moisture in the batter.
Serving Suggestions
Serve slices of Cherry Holiday Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Grandma Lively'S Potato Salad for a festive meal. For drinks, consider a light sparkling wine or a warm cup of spiced tea to complement the cake's rich flavors.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice individual pieces and warm them in the microwave for 10-15 seconds or enjoy it cold. This cake also maintains its flavor well when frozen for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Holiday Cake contains roughly 1257 calories, with 12g protein, 65g carbohydrates, and 108g fat. It is an excellent source of protein (24% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of iron and vitamin C. It also contributes 5g of dietary fiber toward your daily target.
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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend for a gluten-free version of this cake. However, the texture may vary slightly. It's best to use a blend that includes xanthan gum to help with structure.
What can I do if the cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter after adding the flour. To prevent this, mix just until combined. Also, ensure your baking powder is fresh, as expired leavening agents can affect the rise.
Can I add other fruits to this cake?
Absolutely! You can incorporate diced fresh peaches or apples for added moisture and flavor. Just be sure to adjust the amount of flour slightly to accommodate the extra moisture from the fruits.
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).