Cherry and nut cakeCherry and nut cake
Cherry and nut cake

Cherry and nut cake

Canning Homemade
Cherry and nut cake
Prep Time 50 mins
Cook Time 3 hrs
Total Time 3 hrs 50 mins
Course Dessert
Cuisine American
Servings 10 people
Calories 1600 kcal

Ingredients
  

  • 2 1/8 cups of flour
  • 1 1/3 cups of brown sugar
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup butter
  • 1/4 cup maraschino cherry juice
  • 16 cherries cut tiny
  • 1/2 cup milk
  • 1/2 to 3/4 cups unbeaten egg whites (4 lrge.)
  • 1/2 cup chopped nuts

Instructions
 

  • Sift dry ingredients into a bowl. Add butter, cherry juice, cherries and milk. Then add egg whites, mix well, and fold in chopped nuts.
  • This makes 2 round layers in 8" cake pan.
  • Bake 30-35 minutes in a preheated 350 degree oven.

FROSTING:

  • 1/4 cup butter
  • 3 cups confectioners sugar
  • A little marischino cherry juice to right consistancy. If you don't have sufficient cherry juice left to make desired consitency, add a bit of milk as needed.
  • Frost cake when cooled.

TIPS:

  • I always use Spelt flour when I bake, and even in preparations such as white sauce. It is a whole grain flour that you can purchase in some supermarkets, as well as in Whole Foods, and health food stores. It has a nutty flavor that lends itself well to sweet desserts.
  • You can also use granulated sugar in the cake. I just feel the brown sugar is healthier, and use it wherever possible for substition.
Keyword cake