My mother crafted the original recipe for this cake and made it for special occasions. It goes together quickly and easily, making an elegant finish to a meal. Cherry nut cake can also be made into cupcakes and frosted for a party or be baked in mini loaf pans and then wrapped individually to give as gift.* Wrapped tightly in foil and then placed in Ziploc bags, the unfrosted cakes also freeze well for up to 3 months.
The cake batter can be made per package instructions if you want a lighter, crumbly cake. But I discovered that any regular cake mix can become just like a homemade cake (and healthier, too) by using 1 cup yogurt and 4 eggs in place of the oil and such generally used.
*We usually make this cake in a bundt pan. But if this will be on your Valentine’s Day menu, why not make a heart shaped cake? Divide the cake batter evenly between a 9″ round pan and a 9″ square pan (8″ pans can also be used). After they’ve baked and cooled, cut the round layer in half, then place the cut side of each half of the round layer against one upper side of the square layer to form a heart. Frost and decorate your heart-shaped cake as desired.
Cherry Nut Cake
In a mixing bowl combine:
1 cup plain yogurt (regular or low fat)
2tbsp. maraschino cherry juice
Add in and completely combine:
1 white cake mix
1/2 cup finely chopped walnuts
1/2 cup (approx. 20-22) maraschino cherries, cut into fourths
Bake in a prepared bundt pan at 350 degrees for 35-40 minutes, testing for doneness after 35 minutes.
Allow to cool in pan for 10 minutes, then turn out onto a rack to cool completely.
Drizzle icing over cooled cake (see recipes below) and then sprinkle with 1/4 cup of roughly chopped walnuts.
Icing two ways. Choose your favorite.
Icing #1: Place 1/2 can of white frosting in a microwave safe bowl. Mix in 1-2 tsp. maraschino cherry juice. Microwave on high for 10-15 seconds.
Icing #2: In a bowl, combine 1 cup powdered sugar, 1 tsp. maraschino cherry juice, 1/2 tsp. vanilla, 2 tbsp. water. Mix well.
– Faith Pineo