If there's something to celebrate, I always have an impulse to go into the kitchen and start baking. All of the important occasions from my childhood were centered around cooking and eating, so it's no surprise that the tradition has stuck with me.
I'm celebrating today because this is the two year anniversary of the first blog post at Aunt Nubby's Kitchen. Since I can't celebrate without food, I had to bake a cake, and I wanted it to be special for today. The recipe I used came from the Gooseberry Patch Christmas 2012 cookbook, but this cake doesn't have to be saved just for holidays, it's good any month of the year.
Print Recipe
Cherry Nut Cake
1 3/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 egg white
3/4 cup orange juice
3/4 cup chopped pecans
1/2 cup cherries canned in water, drained and liquid reserved
Preheat oven to 350 degrees F. Grease and flour a 6-cup Bundt pan (or use cooking spray). Sift flour, baking powder, baking soda, and salt together; set aside. In a large bowl, beat butter and sugar together until fluffy; add egg and egg white and beat well. Gradually add flour mixture alternately with orange juice. Fold in pecans and cherries. Pour batter into prepared pan. Bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for 5 minutes. Remove from pan and continue cooling on wire rack. Spoon Cherry Sauce over cake.
Cherry Sauce
Reserved juice from 14.5 ounce can of cherries in water
1 tablespoon cornstarch
1 tablespoon butter
1 (21 ounce) can cherry pie filling
In a medium saucepan, whisk together the cherry juice and cornstarch; add butter. Cook and stir over medium heat for about 3 minutes, or until thickened. Stir in the pie filling, cook for 1 minute, or until heated through.
I'm celebrating today because this is the two year anniversary of the first blog post at Aunt Nubby's Kitchen. Since I can't celebrate without food, I had to bake a cake, and I wanted it to be special for today. The recipe I used came from the Gooseberry Patch Christmas 2012 cookbook, but this cake doesn't have to be saved just for holidays, it's good any month of the year.
Print Recipe
Cherry Nut Cake
1 3/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 egg white
3/4 cup orange juice
3/4 cup chopped pecans
1/2 cup cherries canned in water, drained and liquid reserved
Preheat oven to 350 degrees F. Grease and flour a 6-cup Bundt pan (or use cooking spray). Sift flour, baking powder, baking soda, and salt together; set aside. In a large bowl, beat butter and sugar together until fluffy; add egg and egg white and beat well. Gradually add flour mixture alternately with orange juice. Fold in pecans and cherries. Pour batter into prepared pan. Bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for 5 minutes. Remove from pan and continue cooling on wire rack. Spoon Cherry Sauce over cake.
Cherry Sauce
Reserved juice from 14.5 ounce can of cherries in water
1 tablespoon cornstarch
1 tablespoon butter
1 (21 ounce) can cherry pie filling
In a medium saucepan, whisk together the cherry juice and cornstarch; add butter. Cook and stir over medium heat for about 3 minutes, or until thickened. Stir in the pie filling, cook for 1 minute, or until heated through.
Please note, if you want to make this recipe, there are TWO different kinds of cherries in the ingredient list. You will need both cherry pie filling and regular canned cherries in water.
The directions called for baking this cake in a Bundt pan, but I had a new cake pan that I thought would work well for this recipe. The slight indention that the pan makes in the top of the cake helped hold on more of the cherry sauce.
The tangy cherry sauce makes a perfect topping for this moist and delicious cake.
THANK YOU to my many friends and readers who have been with me for the past two years. I appreciate you taking time to read my posts and leave me comments; it really does make my day. I have met some wonderful people through blogging, and I am so thankful for those friendships.
To say "thanks" to my readers, I'd like to give away a book as a part of my two year celebration. I'm giving away a copy of Arkansas Pie by Kat Robinson, because no celebration is complete without dessert.
1. To sign up for a chance to win a copy of Arkansas Pie, just leave me a comment below.
2. For a second entry, leave another comment to let me know that you 'LIKE' Aunt Nubby's Kitchen Facebook page.
Winner will be chosen at random on May 31, 2013.
This is a non-sponsored giveaway, prize will be provided by the blog author.
This recipe was shared with:
Jam Hands Recipe Sharing Monday
Weekend Potluck
This recipe was shared with:
Jam Hands Recipe Sharing Monday
Weekend Potluck
I'm celebrating today because this is the two year anniversary of the first blog post at Aunt Nubby's Kitchen. Since I can't celebrate without food, I had to bake a cake, and I wanted it to be special for today. The recipe I used came from the Gooseberry Patch Christmas 2012 cookbook, but this cake doesn't have to be saved just for holidays, it's good any month of the year.
Print Recipe
Cherry Nut Cake
1 3/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 egg white
3/4 cup orange juice
3/4 cup chopped pecans
1/2 cup cherries canned in water, drained and liquid reserved
Preheat oven to 350 degrees F. Grease and flour a 6-cup Bundt pan (or use cooking spray). Sift flour, baking powder, baking soda, and salt together; set aside. In a large bowl, beat butter and sugar together until fluffy; add egg and egg white and beat well. Gradually add flour mixture alternately with orange juice. Fold in pecans and cherries. Pour batter into prepared pan. Bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for 5 minutes. Remove from pan and continue cooling on wire rack. Spoon Cherry Sauce over cake.
Cherry Sauce
Reserved juice from 14.5 ounce can of cherries in water
1 tablespoon cornstarch
1 tablespoon butter
1 (21 ounce) can cherry pie filling
In a medium saucepan, whisk together the cherry juice and cornstarch; add butter. Cook and stir over medium heat for about 3 minutes, or until thickened. Stir in the pie filling, cook for 1 minute, or until heated through.
Please note, if you want to make this recipe, there are TWO different kinds of cherries in the ingredient list. You will need both cherry pie filling and regular canned cherries in water.
The directions called for baking this cake in a Bundt pan, but I had a new cake pan that I thought would work well for this recipe. The slight indention that the pan makes in the top of the cake helped hold on more of the cherry sauce.
The tangy cherry sauce makes a perfect topping for this moist and delicious cake.
THANK YOU to my many friends and readers who have been with me for the past two years. I appreciate you taking time to read my posts and leave me comments; it really does make my day. I have met some wonderful people through blogging, and I am so thankful for those friendships.
To say "thanks" to my readers, I'd like to give away a book as a part of my two year celebration. I'm giving away a copy of Arkansas Pie by Kat Robinson, because no celebration is complete without dessert.
1. To sign up for a chance to win a copy of Arkansas Pie, just leave me a comment below.
2. For a second entry, leave another comment to let me know that you 'LIKE' Aunt Nubby's Kitchen Facebook page.
Winner will be chosen at random on May 31, 2013.
This is a non-sponsored giveaway, prize will be provided by the blog author.
This recipe was shared with:
Jam Hands Recipe Sharing Monday
Weekend Potluck
This recipe was shared with:
Jam Hands Recipe Sharing Monday
Weekend Potluck
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