Miz Janis mentioned some time ago that her mom had a killer cherry walnut cake recipe so, being the recipe freak that I am, I talked her into sharing it with me. Thank you Janis’s Mom, Launita!!! I am typing while the cakes bake and let me just say that if the cake tastes half as good as it smells, we are in for a huge treat!!
It did take a while for prep…mainly, chopping the cherries up. I considered throwing them into my mini food processor but was too lazy to get it out. It always ends up at the very back of the darkest corner of the cabinet!? And is a pain to clean up. Yes, I am lazy.
It takes basically 3 bowls to put this together…one for flour, one for wet ingredients and one for eggs. Ok, 4 if you count the mixing bowl.
Walnuts are not heard of in this house so pecans were subbed in for them. Why would you use walnuts anyway when pecans are the perfect companion for a cherry cake? Or brownies? Or a German Chocolate cake with that gooey caramel butter and coconut icing and pecans all over it? Or oatmeal cookies….
Anyway, I doubled this recipe and used 3-9″ no stick cake pans sprayed down with Bake-Rite.
Launita’s Cherry Walnut Cake
2 cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
1/3 cup unsalted butter (softened)
1 cup granulated sugar
2 beaten eggs
2 Tablespoon maraschino cherry juice (mixed w enough milk to total 2/3 cup)
1 teaspoon vanilla
½ cup chopped toasted walnuts
½ cup chopped maraschino cherries
Mix first three ingredients and set aside.
Beat butter & sugar til light & fluffy, add eggs & mix well. Add flour alternately w/milk & cherry juice mixture. Add vanilla. Beat til thoroughly blended. Stir in walnuts & cherries.
Pour in prepared pan (butter an 8″ round cake pan). (I used a 3-9″ pans using a double batch of cake batter.)
Bake in a 350° oven for 25-30 minutes.
Cool 20 minutes and turn out on a wire rack to cool completely.
1/2 cup soft butter
8 ozs. soft cream cheese
1/2 teaspoon vanilla and/or cherry liqeuer
1 lb. powdered sugar
4 Tablespoons cherry juice
Whip the butter and cream cheese till creamy and add the sugar and liquids. I used a double batch for the cake above, which I also doubled for 3 layers of a 9″ cake. YUMMMMM!!!! You can decorate the cake top with cherries and pecan halves if you’re so inclined!