Cherry Nut Cake(Bake Off Winner)
A rich, moist cherry nut cake with a tender crumb, featuring vibrant cherry flavor and crunchy nuts, perfect for celebrations or a special teatime treat.
Ingredients
Instructions
- Sift the flour and set aside.
- Cream together the butter and sugar until light and fluffy, then add the vanilla.
- Add eggs one at a time, beating well after each addition.
- Alternately add the dry ingredients with milk and cherry juice to the creamed mixture, beginning and ending with the dry ingredients.
- Chop the cherries and nuts, then fold them into the batter.
- Pour the batter into prepared cake layers and bake at 350°F until a toothpick inserted in the center comes out clean.
- Cool the cakes and ice with powdered sugar icing.
Tips & Substitutions
For best results, ensure your butter is at room temperature for easy creaming with the sugar. If you're out of cherry juice, you can substitute with apple juice or even a splash of almond extract for a different flavor profile. If you prefer a nuttier texture, consider toasting the nuts lightly before adding them to the batter.
Serving Suggestions
This Cherry Nut Cake is delicious on its own, but you can elevate it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea for an afternoon treat. For a festive twist, consider serving it alongside a slice of Easy Apricot Nectar Cake for a delightful dessert spread.
Storage & Reheating
Store leftover Cherry Nut Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate, which will keep it fresh for about a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or enjoy cold as a delightful snack.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Nut Cake(Bake Off Winner) contains roughly 317 calories, with 4g protein, 47g carbohydrates, and 13g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 778mg per serving (34% 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 jarred ones?
Absolutely! If using fresh cherries, pit and chop them before adding to the batter. Fresh cherries may offer a slightly different texture but will provide a vibrant flavor that complements the cake beautifully.
What can I substitute for the nuts if I have allergies?
If you have nut allergies, you can omit the nuts entirely or replace them with seeds like sunflower or pumpkin seeds. They add a nice crunch without the allergens, making the cake suitable for everyone.
How can I make the icing for the cake?
For a simple powdered sugar icing, mix about 1 cup of powdered sugar with 2-3 tablespoons of milk or cherry juice until smooth. Drizzle over the cooled cakes for a sweet finish. You can also add a touch of vanilla for extra flavor.
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).