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Cherry Nut Cake

  Cream cheese 8 Ounce, softened (1 Package)
  Margarine 1 Cup (16 tbs)
  Granulated sugar 1 1⁄2 Cup (24 tbs)
  Vanilla 1 1⁄2 Teaspoon
  Eggs 4
  Sifted cake flour 2 1⁄4 Cup (36 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Canned chopped maraschino cherries 3⁄4 Cup (12 tbs), well drained
  Pecans 1⁄2 Cup (8 tbs)
  Chopped pecan 1⁄2 Cup (8 tbs)
  Sifted powdered sugar 1 1⁄2 Cup (24 tbs)
  Milk 2 Tablespoon

Combine cream cheese, margarine, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Sift together 2 cups flour and baking powder.
Gradually add to cream cheese mixture; mix well.
Toss remaining flour with cherries and pecans; fold into batter.
Grease 10-inch tube or fluted tube pan; sprinkle with finely chopped pecans.
Pour batter into pan.
Bake at 325° 1 hour and 10 minutes.
Cool 5 minutes; remove from pan.
Glaze with combined powdered sugar and milk.
Garnish with additional pecan halves and maraschino cherry halves, if desired.

Recipe Summary

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6692 Calories from Fat 3176

% Daily Value*

Total Fat 363 g558.6%

Saturated Fat 89.4 g446.8%

Trans Fat 0 g

Cholesterol 1098.4 mg366.1%

Sodium 1686.1 mg70.3%

Total Carbohydrates 809 g269.6%

Dietary Fiber 22.3 g89.1%

Sugars 560.6 g

Protein 75 g149.4%

Vitamin A 235.7% Vitamin C 2.6%

Calcium 114.7% Iron 165.9%

*Based on a 2000 Calorie diet

Cherry Nut Cake Recipe