h1

Mom’s Cherry Nut Cake

June 2, 2011

My mom used to make this cake in heart-shaped pans every year for Valentine’s Day when I was a child. She got the recipe from my grandmother, but beyond that I am uncertain of its source. It has always been one of my favorites – I love maraschino cherries and almond extract, and the whipped cream frosting’s light texture goes perfectly with the crunchy walnuts in the cake! It is also super easy to make and turns out really moist every time. I made the cake this week as a going-away cake for one of my coworkers who is transferring to a different location, and it was a big hit!

One important note: Keep the assembled cake in the refrigerator until shortly before serving to preserve the whipped cream.

Mom's cherry nut cake

Makes one 2-layer round 8-inch cake

Ingredients

Cake

  • 3/4  cup milk
  • 1/4  cup maraschino cherry juice (from jar of maraschino cherries)
  • 2 1/4  cups all-purpose flour
  • 3 1/2  teaspoons baking powder
  • 1 1/2  cups sugar
  • 1  teaspoon salt
  • 1/2  cup vegetable shortening
  • 1  teaspoon vanilla
  • 1  teaspoon almond extract
  • 4  egg whites
  • 18  maraschino cherries, drained and chopped fine
  • 1/2  cup finely chopped walnuts

Frosting

  • 2  cups heavy cream
  • 1/2  cup powdered sugar
  • 1/2  teaspoon almond extract
  • 1/2  teaspoon vanilla extract

Directions

  1. For the cake: Place oven rack in middle position and preheat oven to 350 degrees F. Line the bottoms of two 8-inch round cake pans with circles of parchment paper and grease and flour the pans.
  2. Mix together milk and cherry juice and set aside.
  3. In a stand mixer bowl, whisk together flour, baking powder, sugar, and salt. Add shortening and 3/4 cup of milk/juice mixture and beat on low speed for 2 minutes. Add remaining milk/juice mixture, the extracts, and the egg whites, and continue to beat on low speed for 2 minutes more, scraping down sides of bowl as needed. Add chopped cherries and nuts and continue to mix until just combined.
  4. Divide batter evenly among the two cake pans and smooth the tops. Bake until a toothpick inserted into the center of each cake comes out with a few crumbs attached, about 30 minutes. Allow the cake to cool in the pans for about 10 minutes, then turn out onto a wire rack and allow to cool completely, about 2 hours, before frosting.
  5. For the whipped cream frosting: Whip all frosting ingredients together with an electric mixer on high speed until stiff peaks form. Makes enough to frost one 2-layer cake.

One comment

  1. yummy these sound lovely. gonna give this recipe a go. Thanks afor sharing.

    Simon



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: