Ingredients for Cherry Pecan Cake
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How to Make Cherry Pecan Cake
- Preheat oven to 180°C (350°F). Grease and flour a 22cm (9-inch) round springform pan.
- In a large bowl, cream together 200g (1 1/2 cups) softened butter and 200g (1 1/2 cups) granulated sugar until light and fluffy. Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 250g (2 cups) all-purpose flour, 5g (1 teaspoon) baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1 cup chopped pecans and 1 cup chopped maraschino cherries (reserve some for garnish).
- Pour batter into the prepared pan and spread evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and slightly fudgy.
- Let the cake cool in the pan for 10 minutes before releasing the springform. Cool completely on a wire rack.
- Once completely cool, frost with your favorite whipped cream and garnish with extra cherries and pecans.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
121g
Fat
34g
Carbs
15g
Recipe Tags (Choose a tag and find related recipes!)
Lactose Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Desserts Eggs Dairy Fruit Australian Oven Easy Beginner Cook Potluck Dinner Party Picnic Vegetarian Cakes Nuts Eggs Dietary Free Of Something Pitted Fruit Cherries Taste Mood Sweet To Go Equipment Small Appliance Mixer 4 Hours Or Less
