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Cherry Nut Cake Recipe
|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|
|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)|
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 mg
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
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.