Maraschino Cherry Nut Cake
A moist and flavorful cherry nut cake combining maraschino cherries and crunchy nuts, perfect for celebrations or special occasions, offering a delightful balance of sweetness and texture.
Ingredients
Instructions
- Cream the shortening; gradually add sugar and beat together thoroughly.
- Sift the flour once before measuring.
- Mix the nuts and cherries and dredge with 2 tablespoons of flour.
- Mix and sift the remaining flour with baking powder and salt.
- Add the flour mixture alternately with the liquid to the creamed mixture.
- Blend in the nuts and cherries.
- Fold in the beaten egg whites until stiff but not dry.
- Pour the batter into a well-greased and floured 8-inch cake pan.
- Bake at 350°F (175°C) for 50 minutes.
- Allow to cool and frost with white icing.
Tips & Substitutions
Ensure that the shortening is at room temperature for easier creaming with sugar. If you don't have maraschino cherries, fresh cherries or even dried cranberries can be used as alternatives. For a richer flavor, consider using butter instead of shortening. Sifting the flour before measuring helps achieve a lighter cake texture.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. Consider serving alongside a cup of tea or coffee for a delightful afternoon treat. It can also be enjoyed with a light fruit salad to balance the sweetness. For more inspiration, browse more American recipes.
Storage & Reheating
Store any leftover Maraschino Cherry Nut Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds or until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Maraschino Cherry Nut Cake contains roughly 1935 calories, with 5g protein, 32g carbohydrates, and 203g fat. It is an excellent source of vitamin C (29% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1155mg 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 whole eggs instead of just egg whites?
Yes, you can use whole eggs, but the texture may be denser since egg whites contribute to a lighter cake. If you prefer a richer flavor, using whole eggs can also enhance the taste.
What can I use instead of shortening?
Butter is a great substitute for shortening; it will give the cake a richer flavor. However, if you need a dairy-free option, use coconut oil or a vegetable-based shortening.
Can I freeze the Maraschino Cherry Nut Cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. To enjoy, let it thaw in the refrigerator overnight and bring it to room temperature before serving.
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).