Cherry Nut Cake III

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"A quick cake with maraschino cherries and walnuts."
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1 h 30 m servings 513 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 513 kcal
  • 26%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 62.5g
  • 20%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, mix together the flour, sugar, baking powder and baking soda. Make a well in the center and pour in the oil, eggs, milk and vanilla. Mix well, then stir in nuts and cherries. Pour into prepared pan.
  3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


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i made some changes to this recipe, i used almond extract instead of vanilla, ground almonds,and glace cherries. as this was what i had to hand. it turned out lovely! thanks.

I did not care for this recipe. I followed the instructions - baked for the minimum time and it was extremely overdone. Aside from that it tasted bland. So glad I didn't make it for company.

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