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Before you jump to Cherry Nut Cake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is now a lot more popular than it used to be and rightfully so. There are a lot of diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. Wherever you look, people are encouraging you to live a healthier way of living but but then, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. Most likely, most people assume that it takes a lot of work to eat healthily and that they will need to drastically alter their way of life. In reality, however, merely making a couple of modest changes can positively affect everyday eating habits.
These more nutritious food options can be applied to other foods such as your cooking oils. For instance, monounsaturated fat such as olive oil can help to offset the bad cholesterol in your diet. It also provides vitamin E which is beneficial for your skin, among other things. While you may already consume lots of fruits and leafy greens, you might want to consider how fresh they are. Organic foods are a great alternative and will reduce any possible exposure to toxic chemicals. Searching for a local supplier of fresh produce will give you the choice of consuming foods that still have most of the nutrients which are oftentimes lost when produce has been kept in storage before selling it.
Evidently, it’s not at all difficult to begin integrating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to cherry nut cake recipe. To cook cherry nut cake you only need 13 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make Cherry Nut Cake:
- Prepare 1 box white cake mix (yellow will work also)
- Provide 1 small box instant vanilla pudding (I prefer French vanilla)
- Provide 1 small jar Maraschino cherries drained, but save the juice (reserve 3 tablespoons juice for frosting)
- Get 1/2 cup chopped walnuts or pecans
- Get 3 eggs
- You need 1/3 cup oil vegetable or canola
- Prepare 3/4 cup water (up to 3/4 cup can be used, use your cherry juice minus 3 tablespoons, plus water to equal 1 cup)
- Use Cherry Buttercream icing (see last step of instructions if you want to use canned icing)
- Provide 1 stick room temperature butter or margarine
- Use 3 tablespoon Cherry juice
- You need 1 teaspoon vanilla
- You need Milk if needed
- Get 4 cups or more of Powdered sugar
Instructions to make Cherry Nut Cake:
- Preheat oven to 350 degrees farenheit
- Chop 12 cherries into halves or thirds and put into mix last.
- Mix cake mix and pudding mix together.
- Set aside 3 tablespoons cherry juice for icing.
- Pour remaining cherry juice into a 1 cup measure and add water to equal one cup.
- To the dry mixture add the 1 cup of juice/water mixture, oil, eggs, beating about 2 minutes till well mixed then add 1/4 cup chopped nuts, chopped cherries and mix those in.
- Bake. Cupcakes take about 20 min, bundt 45-50 min, 9x13 pan 25-33 min. Use the cake mix instruction as a guide. Cake is done when toothpick inserted comes out clean.
- Cherry Buttercream icing, beat the butter, 3 tablespoons cherry juice and vanilla til well mixed. start adding powdered sugar 1 cup at a time, mixing well,If mixture is too thin add more powdered sugar. Too thick add a splash of milk. Use at least 3 cups powdered sugar. Frost cake while frosting is still soft then sprinkle with remaining nuts, cut additional cherries in half and decorate cake. I refrigerate the cake until the icing is dry, then it can sit out at room temperature.
- You can use canned cream cheese icing, whip the cherry juice into it and add powdered sugar until icing is stiff.
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