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Cherry Nut Cake

Microwaverina's picture
  All purpose flour 1 2⁄3 Cup (26.67 tbs)
  Packed brown sugar 1 Cup (16 tbs)
  Cocoa 1⁄4 Cup (4 tbs)
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Chopped almonds 1⁄3 Cup (5.33 tbs)
  Maraschino cherries 6 Ounce, drained and chopped, reserve syrup (1 Jar)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Vinegar 1 Teaspoon
  Vanilla 1⁄4 Teaspoon
  Frosting 1⁄2 Cup (8 tbs) (Fluffy, Pink Variety)

1. Mix flour, brown sugar, cocoa, baking soda, salt and almonds with fork. Add enough water to reserved cherry syrup to measure 1 cup. Stir syrup-water mixture and the remaining ingredients except Fluffy Pink Frosting into flour mixture. Pour into round baking dish, 8 x 1 1/2 inches. Elevate baking dish on inverted 9-inch pie plate in microwave. Microwave uncovered on medium (50%), rotating baking dish lA turn every 5 minutes, until top springs back when touched lightly, 15 to 17 minutes. (Center top may appear moist but will continue to cook while standing). Let cool on heatproof surface (do not use rack).
2. Frost with Fluffy Pink Frosting or sprinkle with powdered sugar.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3659 Calories from Fat 1200

% Daily Value*

Total Fat 135 g207%

Saturated Fat 21.4 g106.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2736.9 mg114%

Total Carbohydrates 612 g203.9%

Dietary Fiber 37.1 g148.5%

Sugars 395.8 g

Protein 43 g86.2%

Vitamin A 1.5% Vitamin C

Calcium 51.6% Iron 123%

*Based on a 2000 Calorie diet

Cherry Nut Cake Recipe