Walnut Cherry Cake

Walnut Cherry Cake


22 people made this

This is a Polish pound cake technique. It has a long baking time but the cake comes out very rich and moist.


Serves: 14 

  • 250g butter
  • 125g copha
  • 3 cups (660g) white sugar
  • 2 tablespoons vanilla essence
  • 5 eggs
  • 1/4 teaspoon salt
  • 1 cup (250ml) evaporated milk
  • 2 2/3 cups (350g) plain flour
  • 1 cup (150g) chopped walnuts
  • 1 (125g) jar maraschino cherries, drained and chopped

Preparation:20min  ›  Cook:2hours30min  ›  Extra time:15min cooling  ›  Ready in:3hours5min 

  1. Grease and flour a 23cm ring tin. In a medium bowl, cream together the butter, copha, sugar and vanilla essence. Beat in the eggs one at a time, then stir in the evaporated milk. Combine the salt and 2 1/3 cups of flour, stir into the wet mixture. Toss the remaining flour with the walnuts, add to the batter and mix well. Finally, fold in the cherries. Pour the batter into the prepared tin.
  2. Place cake into a cold oven, then heat to 150 degrees C. Bake for 2 1/2 hours. Cool for 15 minutes in the tin before inverting onto a plate to cool completely.

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