Cherry Nut Cake
Cherry Nut Cake offers a delightful combination of moist texture, sweet cherries, and crunchy nuts, enriched with a hint of lemon. Perfect for celebrations or teatime, it appeals to those who enjoy fruity, nutty desserts with a tender crumb and a touch of elegance.
Ingredients
Instructions
- Cream together shortening and lemon extract, then add sugar and beat until fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Sift together flour, baking powder, and salt two times.
- Alternately add dry ingredients and milk mixture to the creamed mixture, beating only until smooth after each addition.
- Stir in nuts and chopped maraschino cherries.
- Fold in stiffly beaten egg whites gently.
- Pour the batter into a greased baking pan and bake at 375°F (190°C) for 25 minutes.
Tips & Substitutions
To ensure a light texture, be careful not to overmix the batter after adding the dry ingredients. If you want a nut-free version, you can substitute the nuts with additional chopped cherries or use a mix of seeds. For a twist, try adding a splash of almond extract to enhance the cherry flavor. This cake is a delightful addition to any gathering, similar to other American recipes.
Serving Suggestions
Serve slices of Cherry Nut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It pairs beautifully with a cup of coffee or tea, making it perfect for afternoon gatherings. Consider serving it alongside Garry'S Rum Cream Pie for a delightful dessert spread.
Storage & Reheating
Store any leftover Cherry Nut Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for 10-15 seconds, or warm in the oven at 300°F (150°C) for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Nut Cake contains roughly 690 calories, with 10g protein, 97g carbohydrates, and 31g fat. It is a good source of protein (19% of the Daily Value), calcium (19% of the Daily Value), and iron (17% of the Daily Value). Note that it is relatively high in sodium, at 1142mg per serving (50% 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 maraschino cherries?
Yes, you can use fresh cherries, but you'll need to pit and chop them before adding to the batter. Fresh cherries will provide a different texture and flavor, so adjust the sweetness by adding a little extra sugar if needed.
What can I substitute for shortening?
If you prefer not to use shortening, you can substitute an equal amount of unsalted butter or coconut oil. Both alternatives will give the cake a slightly different flavor but maintain the moisture and texture.
How can I make this cake gluten-free?
To make a gluten-free version of Cherry Nut Cake, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, which helps mimic the structure of traditional flour.
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).