Table of Contents
Preheat oven to 350°F. In a small bowl or container, mix together granulated sugar and ground cinnamon and set aside. In another small bowl mix together the walnuts, cherries and 2 tablespoons of flour to coat. This will prevent them from sinking to the bottom of the cake. Set aside. Cream together the sugar and margarine.
This Cherry-Nut Cake is enriched with cream cheese for a velvety tenderness. 3/4 cup halved maraschino or other pitted, canned (or jarred) cherries (not cherry pie filling), with all but 3 tablespoons of their juices drained Serve with tea, coffee, or a glass of milk. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a small bowl, mix cream and cherry juice. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream mixture, beating well after each addition. Fold in cherries and walnuts. With clean beaters, beat egg whites on medium speed until stiff glossy peaks form.
PER SERVING % DAILY VALUE Preheat oven to 350°F. In a small bowl or container, mix together granulated sugar and ground cinnamon and set aside. In another small bowl mix together the walnuts, cherries and 2 tablespoons of flour to coat. This will prevent them from sinking to the bottom of the cake.
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