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Friday, July 29, 2011

♥ Walnut Cherry Cake ♥

2 cups sugar
2 tablespoons butter, softened
2 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 13-in. x 9-in. baking dish. Bake at 350° for 40-45 minutes or until a toothpick inserted near 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.

Yield: 12-15 servings.

~~Reminisce January/February 2006~~

1 comment:

Bernideen said...

It's catch up time here as there are so many great recipes to print out! Hope your summer is going great!