Desserts
Mom’s Cherry-Nut Cake
Tender and moist and scented with cherries, almond extract, vanilla, and walnuts, this cherry-nut cake is the perfect Christmas treat.
By Amy Traverso|Dec 10 2021|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanYield:
Ingredients
Instructions
made this cake many years ago..pretty, good tasting and easy enough to make…
My mother used to make a cake just like this every Christmas and I am hoping this is the recipie!!! It was delecious and I have not had it in years. Thank you.
I will definitely make this cake. I am also interested to know what to use to make smaller cakes.
Can’t wait to try this! It sounds wonderful
Made it! Used pecans instead of walnuts (I’m a Texan) and extra cherry juice in lieu of the almond extract. Soooo moist. Huge hit for Christmas!
I just now told someone from New Hampshire we use pecans instead down here in Texas, hahaha. You are my proof of this, Nancy!
So glad I saw this recipe.Going to make it for our Cook the Book group at library and use some chopped green cherries along with red for our Xmas party.The Bundy cakes feed a crowd and the cream cheese will make it tender and moist,keep the recipes coming!
I just can’t wait to make this bunt cake to take to my sisters for Christmas. the family will love it I’m sure. we are from New Hampshire and miss New England very much. we now live in port st.joe FL and Dothan Alabama. I feel a road trip coming up next fall. thankyou for sharing this cake.
Can I substitute Greek Yogurt or butter for the cream cheese in this recipe?
I made it as a sheet cake using canned sour cherries and walnuts and it disappeared as if by magic! Yummy!
Made this cake about 4 times now and every time its a hit. Have used Morello cherries, canned dark cherries and fresh cherries — all in a bundt pan — and came out so delish. I am going to try it with fresh cherries and in a sheet pan this time plus with pecans. I know everyone will just love it as they have before. Thanks!
Sounds soo good & just in time for Christmas ????
I don’t like nuts in my cakes. Can I make it without?
Sure, that should work just fine. Happy baking!
Why not have a “Pandemic ” recipe contest .Everyone has been home nesting and cooking more than ever and perfecting recipes ! I know I have ! Just a thought .I would enter in a heartbeat ! My family has been Yankee subscriber for 35 + years .
I am Gluten free and I made this cake just substituted the flour with King Arthur gluten free flour. It was amazing! I served it up to non gluten free people and no one knew it was gluten free. Everyone complimented me on it! Definitely a keeper recipe! Thanks for sharing.
Thank you for your comment. My sister-in-law is also gluten free and she would enjoy this.
Old Cherry Nut cakes had a filling between layers.
Love seeing these recipes, I will be trying most of them.
Could I substitute self rising flour instead of all purpose flour, baking soda & salt?
I meant baking powder not baking soda. sorry
I used the Oregan brand dark sweet cherries and sliced almonds. I also poured 2/3 cup batter (cupcake fill) in individual decorative bundt pans (6 in a sheet). Baked in 350 degree oven for 28-32 minutes (time for cupcakes to bake). I slightly thickened the remaining cherries and juices to serve over the individual cakes dusted with powder sugar and a dainty scope of vanilla ice cream. Yummy! Thank you for introducing this recipe.
Has anyone tried this with pistachios? Going for the red/green?
I can’t say I’m overly impressed with the taste of this recipe, although I do love the texture. I’m not sure why the recipe competes flavors with two different nuts, ie almond flavoring & walnuts. If I ever did make it again, I would use almonds instead of walnuts. I am also curious regarding your beautiful picture. Your cake has a very creamy yellow color. The addition of the cherry juice made mine more of a brown shade. It’s not a bad cake, but it isn’t anything spectacular to me!