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Cherry Nut Cake
My mother (born 1905) made a cherry nut cake at Christmas time every year that I can remember. It contains maraschino cherries, pecans, crushed pineapple, wine. I never thought to ask where the recipe came from until after she passed away. Must have come down one of the family lines. Anyone recognize this recipe?
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I can't help you though you have me intrigued!
Some "clues" that may help others provide the info you want ..... * what type of a cake does this make? ... eg. dense like a pound cake? more like a regular cake? similar to a Christmas or Fruit Cake? * heritage? what is the background of your family? you might want to google, accordingly, eg: Norwegian Cherry Nut Cake, etc. Good Luck! |
We never think of things like that until it's too late. I hope someone can help because I am not familiar with your cake. My great Aunt used to make clear candies in mint flavors that my Granny called stain glass candies. My great Aunt did not share the recipe and I often think of those tasty minty jewels at Christmas time.
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Originally Posted by Tartan
(Post 5734795)
We never think of things like that until it's too late. I hope someone can help because I am not familiar with your cake. My great Aunt used to make clear candies in mint flavors that my Granny called stain glass candies. My great Aunt did not share the recipe and I often think of those tasty minty jewels at Christmas time.
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Friendship cake!!!!!!!!!!!!!!
It is a cake that multiplies with a starter liquid and everyday you do or add something to it Great memories :D I use to make those delicious cakes. Yummy FRIENDSHIP CAKE STARTER Printed from COOKS.COM -------------------------------------------------------------------------------- 1 (16 oz.) can fruit cocktail 1 (16 oz.) can peaches 2 1/2 c. sugar 1 (20 oz.) can pineapple tidbits 2 1/2 c. sugar 1 (8 oz.) jar maraschino cherries 2 1/2 c. sugar Combine fruit cocktail with juice, peaches with juice and 2 1/2 cups sugar in large jar. Stir with wooden spoon until sugar is dissolved, cover. Let stand at room temperature. Stir each day for 10 days. Add pineapple with juice and 2 1/2 cups sugar, mix well. Stir each day for 10 days. Add cherries (cut in half) with juice and remaining 2 1/2 cups sugar, mix well. Stir each day for 10 days. Store in refrigerator. May store in refrigerator indefinitely. Yields enough for 7 cakes. FRIENDSHIP CAKE: 1 (2 layer) pkg. white cake mix 1 1/2 c. Friendship Cake Starter 2/3 c. oil 4 eggs 1 c. chopped pecans Combine cake mix, Friendship Cake Starter, oil and eggs in bowl, mix well. Stir in pecans. Pour into greased and floured Bundt pan. Bake at 325 degrees for 1 hour. Cool in pan few minutes. Invert onto serving plate. Can be baked in 2 loaf pans. Hope this is what you are looking for if not well it was great for me to remembering and get the recipe LOLOL |
It is like a fruit cake.
My mother's folks are Scotch Irish. My dad's folks are of German descent and Southern tobacco plantation. |
Originally Posted by OrangeSherbet
(Post 5736187)
It is like a fruit cake.
My mother's folks are Scotch Irish. My dad's folks are of German descent and Southern tobacco plantation. |
Cherry Nut Cake
Originally Posted by OrangeSherbet
(Post 5734702)
My mother (born 1905) made a cherry nut cake at Christmas time every year that I can remember. It contains maraschino cherries, pecans, crushed pineapple, wine. I never thought to ask where the recipe came from until after she passed away. Must have come down one of the family lines. Anyone recognize this recipe?
Cherry Nut Cake Sift together: 3 c. flour 1-1/2 c. sugar 2 t. baking powder 1/2 t. salt Cream together: 1 c. shortening (I use Wesson Oil) 3 eggs 1 large jar chopped marschino cherries, with some juice (see instructions below) 3 c. chopped English walnuts Pineapple juice (see instructions below) Drain cherry juice into cup and finish cup with pineapple juice. Add to flour ingredients & mix well. Pour into bundt pan and bake approximately 1 hour at 350 degrees. |
Did you put in the crushed pineapple or only juice?
This sounds delicious! Did you put the drained crushed pineapple in or only the juice, if so, how much?
Cherry Nut Cake Sift together: 3 c. flour 1-1/2 c. sugar 2 t. baking powder 1/2 t. salt Cream together: 1 c. shortening (I use Wesson Oil) 3 eggs 1 large jar chopped marschino cherries, with some juice (see instructions below) 3 c. chopped English walnuts Pineapple juice (see instructions below) Drain cherry juice into cup and finish cup with pineapple juice. Add to flour ingredients & mix well. Pour into bundt pan and bake approximately 1 hour at 350 degrees.[/QUOTE] |
I used the whole #2 can of crushed pineapple mixed with 2 cups of sugar and cooked down until thick.
The recipe also calls for 1 cup port wine, 6 egg yolks (whites beaten and folded in last), 4 cups pecans, 1/2 lb margerine, 16 oz marschino cherries cut in half, 2 more cups of sugar. Your recipe sounds VERY similar. Where did it come from? Let me know if you want the exact recipe. |
I used enough of the pineapple and cherry juice to fill 1 cup. I forgot to mention that I beat the egg whites first and fold in just like OrangeSherbet does.
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Orangesherbert, place post recipe. Sounds delicious. Love those old recipes.
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