Valentine Cake
A moist, cherry-infused cake with crunchy walnuts and delicate almond and vanilla flavors, perfect for Valentine's Day or special occasions, appealing to those with a sweet tooth.
Ingredients
Instructions
- Sift dry ingredients into a mixing bowl and add shortening.
- Combine milk and cherry juice in a separate cup.
- Add 3/4 cup of the liquid mixture to the dry ingredients and beat for 2 minutes.
- Add the remaining liquid and egg whites; beat for 2 minutes.
- Add chopped cherries and walnuts; blend well.
- Pour batter into a greased and floured pan.
- Bake at 375°F (190°C) for 1 hour in a tube pan, or 20 to 25 minutes for layered cakes.
Tips & Substitutions
For a lighter cake, consider substituting half of the Crisco with unsweetened applesauce, which will also add moisture. If you don't have cherry juice, cranberry or pomegranate juice can work as a flavorful alternative. Ensure that the egg whites are at room temperature before beating to achieve maximum volume. This cake can be easily turned into a layered version by splitting the batter into multiple pans.
Serving Suggestions
Serve this delightful Valentine Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Two-Tone Cranberry Salad for a refreshing contrast. Drizzling with a homemade Cocoa Sauce Or Syrup can elevate the dessert experience. Garnish with additional cherries or walnuts for an appealing presentation.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze for up to two months. To reheat, simply place individual slices in the microwave for 10-15 seconds or enjoy at room temperature for the best flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Valentine Cake contains roughly 255 calories, with 10g protein, 38g carbohydrates, and 4g fat. It is an excellent source of vitamin C (22% of the Daily Value) and calcium (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1292mg per serving (56% 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?
Yes, you can make this cake a day in advance. Just be sure to store it properly in an airtight container to keep it fresh. If you plan to frost it, wait until you're ready to serve to add any toppings or icing for the best texture and flavor.
What can I use instead of walnuts?
If you have nut allergies or prefer not to use walnuts, you can substitute them with sunflower seeds or omit them entirely. Alternatively, chopped pecans or hazelnuts can also provide a nice crunch and flavor similar to walnuts.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick 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, continue baking for a few more minutes, checking regularly to avoid overbaking.
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).