Directions:
- In a large bowl, beat sugar and butter until crumbly; stir in the eggs and salt. Combine flour and baking soda; stir into sugar mixture until combined. Drain cherries, reserving 1/2 cup juice; set juice aside. Gently stir cherries and walnuts into sugar mixture.
- Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
- For topping, in a small bowl, beat cream and confectioners' sugar until soft peaks form. Spread over cake; refrigerate for 2 hours.
- In a small saucepan, combine sugar and cornstarch. Stir in reserved cherry juice until smooth. Stir in food coloring if desired. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Just before serving, drizzle over whipped cream. Refrigerate leftovers. Yield: 12-15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 574.16 Kcal (2404 kJ) | ||
| Calories from fat | 145.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.2g | 25% | |
|---|---|---|---|
| Cholesterol | 59.77mg | 20% | |
| Sodium | 422.96mg | 18% | |
| Potassium | 85.45mg | 2% | |
| Total Carbs | 96.52g | 32% | |
| Sugars | 29.81g | 119% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 9.25g | 19% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 24.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 294.6 Kcal (1233 kJ) | ||
| Calories from fat | 74.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.31g | 25% | |
|---|---|---|---|
| Cholesterol | 30.67mg | 20% | |
| Sodium | 217.02mg | 18% | |
| Potassium | 43.85mg | 2% | |
| Total Carbs | 49.53g | 32% | |
| Sugars | 15.3g | 119% | |
| Dietary Fiber | 0.4g | 3% | |
| Protein | 4.75g | 19% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.3mg | 3% | |
| Calcium | 12.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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