Cherry Nut Cake III

A quick cake with maraschino cherries and walnuts.

Cherry Nut Cake III


  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup vegetable oil
  • 4 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts
  • 1 (4 ounce) jar maraschino cherries, drained


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 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.

Comments (2)


Sturdy enough for cake decorating, and carving, without being too dense and heavy. I made one substitution and one omission, as I needed a smooth textured cake. Instead of chopping the cherries I blended them with a bit of a juice until I had 4 ounces of thick puree, and I omitted the walnuts. Great recipe, thank you :-)


I also blended the cherries with a little juice in my food processor to get them in little pieces. I left out the nuts too. I baked it in a bundt pan and it baked well in that. I topped it with a glaze made from powdered sugar and some of the leftover cherry juice from the jar. The flavor of the cake wasn't very strong to me. It was good, just not a strong flavor of cherry, which some people liked because they don't like very sweet cakes. Overall, I thought it was good. Thanks for posting the recipe!