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Walnut Cherry Cake

—Carol Wessels, Harbor Beach, Maryland
  • Total Time
    Prep: 30 min. Bake: 40 min. + chilling
  • Makes
    12-15 servings


  • 2 cups sugar
  • 2 tablespoons butter, softened
  • 2 large eggs
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cans (14-1/2 ounces each) pitted tart cherries
  • 1 cup chopped walnuts
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 cup sugar
  • 2-1/2 teaspoons cornstarch
  • 1/8 teaspoon red food coloring, optional


  • In a large bowl, beat sugar and butter until crumbly; stir in the eggs and salt. Combine flour and baking soda; stir into sugar mixture until combined. Drain cherries, reserving 1/2 cup juice; set juice aside. Gently stir cherries and walnuts into sugar mixture.
  • Pour into a greased 13x9-in. baking dish. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  • For topping, in a small bowl, beat cream and confectioners' sugar until soft peaks form. Spread over cake; refrigerate for 2 hours.
  • In a small saucepan, combine sugar and cornstarch. Stir in reserved cherry juice until smooth. Stir in food coloring if desired. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Just before serving, drizzle over whipped cream. Refrigerate leftovers.
Nutrition Facts
1 each: 403 calories, 19g fat (9g saturated fat), 76mg cholesterol, 364mg sodium, 56g carbohydrate (40g sugars, 1g fiber), 5g protein.

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