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    You are in: Home / Recipes / Cherry Nut Pound Cake Recipe
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    Cherry Nut Pound Cake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on December 29, 2003

      I made this cake for the holidays it was very moist and delicious, I will be making it for the next year, it is a keeper !!!!

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    • on August 29, 2006

      this is a auperb cake; so moist and yummy, I used pecans, just because thats all i had, and baked it in two loaf pans, so i could put one in the freezer for later.

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    • on May 06, 2004

      Fantastic cake recipe Leeannr...I made this today with frozen, drained cherries that I had vacum-packed with sugar syrup in my freezer from last summer, instead of the maraschino cherries, and that worked very well, I also added 1/4 tsp almond extract...this cake had a very nice texture, very moist, and tasted excellent...I will try it with blueberries next time....another winner Leeannr! Thanks so much for posting...KC :-)

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    • on January 04, 2004

      This is great! My new dd is a marachino cherry fanatic so when I saw this recipe I just had to make it. She loved it (duh!) and so did the rest of us. I'm thinking though that a chocolate glaze would make this really decadent!

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    • on December 26, 2003

      Great recipe! I think this recipe also can be very versatile. I baked this cake without adding the nuts and it was very good. It was moist and held together very well. I think this cake could be good also without the cherries and nuts as just a butter cake.

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    Nutritional Facts for Cherry Nut Pound Cake

    Serving Size: 1 (143 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 558.1
     
    Calories from Fat 305
    54%
    Total Fat 33.9 g
    52%
    Saturated Fat 13.9 g
    69%
    Cholesterol 119.6 mg
    39%
    Sodium 174.1 mg
    7%
    Total Carbohydrate 58.9 g
    19%
    Dietary Fiber 2.3 g
    9%
    Sugars 39.5 g
    158%
    Protein 8.0 g
    16%

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