Cherry Nut Pound Cake Recipes

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OLD FASHIONED CHERRY NUT CAKE



Old Fashioned Cherry Nut Cake image

Make and share this Old Fashioned Cherry Nut Cake recipe from Food.com.

Provided by Emjay99

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 12

2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 cup walnuts, chunky pieces not crumbs
1 cup maraschino cherry, well drained on a paper towel and halved
2 1/2 cups self-rising flour, remove 2 tablespoons to use to coat the walnuts and cherries
1 1/4 cups sugar
3/4 cup margarine, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
3 large eggs, at room temperature
1/2 cup light sour cream, room temperature
1/2 cup buttermilk, room temperature

Steps:

  • Preheat oven to 350°F.
  • In a small bowl or container, mix together granulated sugar and ground cinnamon and set aside.
  • In another small bowl mix together the walnuts, cherries and 2 tablespoons of flour to coat. This will prevent them from sinking to the bottom of the cake. Set aside.
  • Cream together the sugar and margarine.
  • Beat in vanilla and almond extracts and eggs, one at a time.
  • Beat in sour cream and buttermilk.
  • Sift together: flour, baking powder, baking soda and salt, and add to wet ingredients.
  • Fold in the nuts and cherries.
  • Spray the bundt pan heavily with Pam and sprinkle evenly with sugar/cinnamon mixture.
  • Pour in the batter.
  • Bake for 27 to 35 minutes on middle rack, until toothpick inserted in centre comes out clean.
  • Cool 10 minutes in pans before removing to wire rack.

Nutrition Facts : Calories 287.9, Fat 15.2, SaturatedFat 2.8, Cholesterol 42.5, Sodium 374.2, Carbohydrate 33.9, Fiber 1.1, Sugar 17.9, Protein 4.8

CHERRY POUND CAKE



Cherry Pound Cake image

My grandmother always made this creamy cake for Christmas morning. It's so pretty and tastes wonderful! Now that Nana is gone, I'm continuing the tradition.

Provided by RAYNEBOW

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h40m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 cup butter
1 (8 ounce) package cream cheese
1 ½ cups white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup maraschino cherries, drained and halved
¼ cup all-purpose flour

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
  • In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
  • Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 433.4 calories, Carbohydrate 49.9 g, Cholesterol 123.2 mg, Fat 23.8 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 375.1 mg, Sugar 25.3 g

CHERRY POUND CAKE



Cherry Pound Cake image

Here's a rich classic pound cake with the pretty surprise of bright red cherries tucked inside and dotting the creamy icing. This one's perfect for the holidays. -Evva Foltz Hanes, Clemmons, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12 servings.

Number Of Ingredients 16

1 jar (10 ounces) maraschino cherries, divided
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
3/4 cup 2% milk
3-3/4 cups all-purpose flour
FROSTING:
3 ounces cream cheese, softened
1/4 cup butter, softened
3-3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
1/4 cup chopped walnuts
Additional sweetened shredded coconut, optional

Steps:

  • Drain and chop cherries, reserving juice; set aside., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries., Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.

Nutrition Facts : Calories 860 calories, Fat 36g fat (18g saturated fat), Cholesterol 165mg cholesterol, Sodium 210mg sodium, Carbohydrate 130g carbohydrate (98g sugars, Fiber 1g fiber), Protein 9g protein.

CHERRY POUND CAKE WITH CHERRY NUT FROSTING



Cherry Pound Cake With Cherry Nut Frosting image

Unbelieveably rich and moist; a must for those of us who love cherries. My SIL, who makes it for her husband's birthday every year, shared the recipe with me.

Provided by Impera_Magna

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 17

1 cup butter or 1 cup margarine
1/2 cup Crisco
3 cups sugar
6 large eggs
3/4 cup milk
1/4 cup maraschino cherry juice, reserving remaining juice for frosting
3 3/4 cups flour, sifted
1 teaspoon vanilla extract
0.5 (10 ounce) bottle maraschino cherries, drained
1 (3 ounce) package cream cheese, softened
1/4 cup butter or 1/4 cup margarine
1 (1 lb) box confectioners' sugar
1/2 cup coconut (grated, flaked, or shredded, opt)
1/2 cup chopped nuts (most use pecans)
1/2-3/4 teaspoon vanilla extract
0.5 (10 ounce) bottle maraschino cherries, drained
remaining cherry juice

Steps:

  • Cream butter, crisco, and sugar; add eggs one at a time, beating well after each addition.
  • Add flour alternatively with milk & cherry juice; add vanilla.
  • Chop cherries and add to batter.
  • Bake in greased and floured 10" tube pan at 300 degrees for 1 1/2 hours.
  • FROSTING:.
  • Cream together cream cheese and butter.
  • Add remaining ingredients and enough cherry juice to make icing smooth and spreading consistency.

CHERRY NUT CAKE



Cherry Nut Cake image

My grandmother made up this recipe for her children. Using Ozark-grown cherries and walnuts, she invented one they all liked. Granny always used cream from the dairy farm near her home, but the half-and half works well and is easier to find. -Diana Jennings, Lebanon, Missouri

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 16

6 large egg whites
1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
1 cup half-and-half cream
1/4 cup maraschino cherry juice
3 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon salt
40 maraschino cherries, chopped
1/2 cup chopped walnuts
TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Maraschino cherries with stems, drained and patted dry

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter, shortening and sugar until light and fluffy. In a small bowl, mix cream and cherry juice. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream mixture, beating well after each addition. Fold in cherries and walnuts. With clean beaters, beat egg whites on medium speed until stiff glossy peaks form. Fold into batter., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Place 1 cake layer on a serving plate; spread top with half the whipped cream. Top with remaining cake layer; spread with remaining whipped cream. Decorate with cherries.

Nutrition Facts :

CHERRY POUND CAKE



Cherry Pound Cake image

This is the BEST cherry pound cake! I have been making this delicious and moist pound cake for years. I have used glace cherries, maraschino cherries and canned bing cherries. It works great with all of them. I have never done it with all of them together though....

Provided by MarieRynr

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 10

1 cup butter
1 (8 ounce) package cream cheese
1 1/2 cups sugar
1 1/2 teaspoons vanilla
4 eggs
2 cups flour
1/2 cup flour
1 cup cherries, drained
3 tablespoons baking powder
1/2 cup chopped nuts

Steps:

  • Grease and flour an 8 inch tube pan. Mix 1/4 cup of flour with the cherries.
  • Cream together the butter, sugar, cream cheese and vanilla. Add eggs, beating in one at a time. Beat well.
  • Sift together flour and baking powder. Gradually add to creamed mixture. Fold in cherries.
  • Sprinkle nuts in prepared pan. Spread batter over. Bake in a preheated 325*F oven for 1 hour and 20 minutes. Let Cool 5 minutes before removing from pan. I have also baked this in two loaf pans with great success! (A shorter baking time is needed of course in that case!).

Nutrition Facts : Calories 5549.1, Fat 321.7, SaturatedFat 177.9, Cholesterol 1583.5, Sodium 5991.6, Carbohydrate 597.5, Fiber 17.7, Sugar 325.3, Protein 89.9

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