Cherry Nut Cake, three layers of spice cake with a blanket of rich caramel filling adorned with candied cherries and walnuts scattered throughout each layer.
Family traditions during the holidays are what makes memories. My Mother would always make this Cherry Nut Cake around Thanksgiving and Christmas.
You might think you are eating one big piece of candy with each bite. I like to call it my "Very Merry Christmas Cake"!
Cherry Nut Cake
Original Cooking with K recipe
Ingredients: Cake
- 2 cups sugar
- 1 cup butter, softened
- 2 cups buttermilk
- 4 cups flour
- 1 teaspoon soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1 1/2 cups walnuts, chopped
- 1 cup walnuts, whole
- 1 pkg. candied cherries
Ingredients: Filling
- 1/2 cup butter
- 3 cups sugar
- 1/2 cup evaporated milk
- 1/2 cup corn syrup
Directions: Cake
Preheat oven 350 degrees F. Grease and flour three 9 inch cake pans; set aside.
In bowl of mixer, cream sugar and butter until fluffy. In a medium bowl, mix dry ingredients. Add to sugar and butter mixture alternating with buttermilk. Fold in nuts.
Pour batter into prepared cake pans. Bake at 350 for 30 minutes or until the cake tester comes out clean.
Invert cake onto wax paper and cool. While cake is cooling prepare filling.
Directions: Filling
In a medium saucepan on medium heat, melt butter. Add sugar, milk, and corn syrup. Cook until a soft boil stage or 240 degrees on a candy thermometer.
Once filling has reached soft boil stage, take off the burner and beat until golden and thick enough to spread.
Spread filling on first layer of cake (not on sides). Sprinkle whole walnuts and candied cherries over filling.
Place the next layer of cake on top of the walnuts and cherries and repeat the process.
Preheat oven 350 degrees F. Grease and flour three 9 inch cake pans; set aside.
In bowl of mixer, cream sugar and butter until fluffy. In a medium bowl, mix dry ingredients. Add to sugar and butter mixture alternating with buttermilk. Fold in nuts.
Pour batter into prepared cake pans. Bake at 350 for 30 minutes or until the cake tester comes out clean.
Invert cake onto wax paper and cool. While cake is cooling prepare filling.
Directions: Filling
In a medium saucepan on medium heat, melt butter. Add sugar, milk, and corn syrup. Cook until a soft boil stage or 240 degrees on a candy thermometer.
Once filling has reached soft boil stage, take off the burner and beat until golden and thick enough to spread.
Spread filling on first layer of cake (not on sides). Sprinkle whole walnuts and candied cherries over filling.
Place the next layer of cake on top of the walnuts and cherries and repeat the process.
A "Little" Tidbit
He who is of a merry heart has a continual feast.
(Proverbs 15:15b)
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