Cherry Pecan Cake
A rich cherry and pecan cake featuring candied cherries and toasted pecans, perfect for special occasions or festive gatherings, offering a delightful mix of sweetness and crunch.
Ingredients
Instructions
- Combine cherries, chopped pecans, and 1/4 cup of flour; set aside.
- Cream oleo, 2 cups of sugar, and mace until light and fluffy.
- Add egg yolks, 2 at a time, beating well after each addition.
- Alternately add remaining flour and orange juice to the creamed mixture, then add the cherry mixture and mix.
- Beat egg whites until foamy.
- Gradually add remaining sugar and beat until stiff, glossy peaks form.
- Fold egg whites into the batter gently.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo. If you don't have ground mace, nutmeg can be a suitable substitute. To prevent the cherries from sinking, ensure they are well-coated in flour before adding them to the batter. Using fresh cherries instead of candied ones can provide a delightful tartness, but will alter the sweetness and texture.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It pairs beautifully with a cup of coffee or tea. For a festive touch, serve it alongside Zi Sofi'S Cookies, creating a sweet spread for gatherings or celebrations.
Storage & Reheating
Store any leftover Cherry Pecan Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week, or freeze slices wrapped tightly in plastic wrap and then aluminum foil for up to three months. To reheat, let it come to room temperature, then warm in a low oven.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Pecan Cake contains roughly 2237 calories, with 45g protein, 385g carbohydrates, and 65g fat. It is an excellent source of vitamin C (137% of the Daily Value), iron (100% of the Daily Value), and dietary fiber (91% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 593mg per serving (26% 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 make this cake ahead of time?
Absolutely! This Cherry Pecan Cake can be made a day in advance. Just ensure it's stored correctly to maintain its freshness. For optimal flavor, allow it to sit overnight before serving, as the flavors will meld beautifully, enhancing the taste.
What can I substitute for pecans?
If you have nut allergies or prefer a different flavor, walnuts or almonds can be great substitutes for pecans in this recipe. Just chop them similarly to the pecans and incorporate them in the same manner for a delicious alternative.
How do I avoid a dense cake?
To prevent a dense texture, make sure to properly aerate your butter and sugar mixture and avoid overmixing once the flour is added. Beating the egg whites to stiff peaks before folding them into the batter is crucial for maintaining lightness.
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).