Cherry Nut Cake - Ma'S
A moist cherry and walnut cake with a tender crumb, featuring the tartness of cherries and the crunch of walnuts, perfect for dessert or tea-time gatherings.
Ingredients
Instructions
- Cream the butter; add sugar and egg yolks well beaten.
- Sift the flour, soda, baking powder, and salt together.
- Add alternately with the cherry juice and milk to the creamed mixture.
- Stir in the drained cherries and chopped walnuts.
- Beat the egg whites until stiff but not dry; fold into the batter.
- Divide the batter into two oiled layer cake pans.
- Bake in a preheated oven at 325°F (160°C) for 40 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with cream cheese. If you're short on cherries, you can replace some with chopped dried fruit or other berries. Make sure to sift the dry ingredients thoroughly to avoid lumps in your batter. Also, avoid overmixing when folding in the egg whites to keep the cake light and fluffy.
Serving Suggestions
Serve slices of Cherry Nut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Vanilla Bavarian Cream for an elegant touch. Consider serving it alongside a fresh fruit salad or a cup of coffee for a delicious afternoon treat.
Storage & Reheating
Store leftover Cherry Nut 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, place slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for about 5 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Nut Cake - Ma'S contains roughly 555 calories, with 9g protein, 46g carbohydrates, and 40g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 866mg per serving (38% 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 frozen cherries instead of fresh?
Yes, frozen cherries can be used in this recipe. Just ensure they are thawed and drained well to avoid excess moisture in the batter. They may be softer than fresh cherries, but they will still provide a lovely flavor.
What can I substitute for walnuts?
If you're allergic to walnuts or prefer a different nut, you can substitute with pecans or almonds. Alternatively, you can omit the nuts entirely for a nut-free version, or use seeds like sunflower or pumpkin seeds for added crunch.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, give it a few more minutes in the oven.
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).