Fudge Cake with Cherries and Pecans

This fudge cake with cherries and pecans, also known as the Nashville one-pan fudge cake, is the perfect little cake for when you have a chocolate craving. 

A version of this cake first appeared in the Junior League of Nashville cookbook, probably from the 1960s. The cake is easy to make and super fudgy. No mixer necessary. 

The cake is small, made in an eight inch square cake pan with just one layer and no frosting. There is only 3/4 cup of flour in the cake, which lets the chocolate shine through. 

This cake is kind of like a cross between a cake, fudge, and a brownie. The cake squares hold together well, and are perfect for grab and go. 

They are also great for packed lunches. I like to keep them individually wrapped slices in the freezer for when I have unexpected guests (or grandkids) stopping by! 

How to Make Fudge Cake with Cherries and Pecans

First, in a medium heat proof bowl over a pot of barely simmering water, stir together unsweetened chocolate, sugar, and butter until everything melts together and is smooth. 

Next, into the same bowl, add the flour, baking powder, and a little bit of salt. 

After that, stir in the eggs and vanilla, chopped pecans, and dried cherries. 

Finally, spread the batter in a prepared pan and bake at 325 degrees F for about 25 minutes. 

According to folklore, the original Junior League recipe called for a cup of any kind of chopped nuts. This spiffed up recipe also includes dried cherries, because chocolate and cherries belong together. 

I used dried tart cherries, but dried sweet cherries would be delicious too, reminiscient of chocolate covered cherries. 

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th we all post about our cake on our blogs. 

There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. 

If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Our choices for July 2021 were ~ 

Blackberry-Almond Upside Down Cake

• All That's Left Are The Crumbs
• Culinary Adventures with Camilla
• Camille Cooks
• A Little Bit of All Right
• Sweet Sensations

Vanilla Sponge with Pineapple Filling and Caramel Frosting

• My Recipe Reviews

Fudge Cake with Cherries & Pecans

• Making Miracles
• A Day in the Life on the Farm
• Karen's Kitchen Stories (me)

Fudge Cake with Cherries and Pecans

Yield: 9 servings

Author: Karen's Kitchen Stories

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

This fudge cake with cherries and pecans, also known as the Nashville one-pan fudge cake, is the perfect little cake for when you have a chocolate craving.

Ingredients

• 113 grams (1/2 cup) unsalted butter
• 45 grams (1 1/2 ounces) unsweetened chocolate
• 198 grams (1 cup) granulated sugar
• 90 grams (3/4 cup) all purpose flour
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs, room temperature, slightly beaten
• 1 teaspoon vanilla
• 1 cup chopped pecans
• 1/2 cup dried cherries, halved
• Powdered sugar for dusting

Instructions

1. Heat your oven to 325 degrees. Spray an 8 inch by 8 inch square cake pan and line it with parchment paper. 
2. In a medium heatproof bowl placed over a pan of slowly simmering water, combine the butter, chocolate, and sugar, and melt, stirring as needed, until smooth. 
3. Sift the flour into the bowl, sprinkle on the baking powder and salt, and stir until combined. 
4. Stir in the eggs and vanilla, and then the pecans and cherries. 
5. Pour the batter into the pan and smooth the top. Bake for 25 to 30 minutes. A test should come out almost clean. Don't overbake. 
6. Place the pan on a rack to cool. While it is still warm, cut the cake into 9 pieces, leaving it in the pan. When the cake cools completely, dust with the powdered sugar. 

Nutrition Facts

Calories

426.15

Fat (grams)

22.73

Sat. Fat (grams)

9.08

Carbs (grams)

53.36

Fiber (grams)

2.48

Net carbs

50.88

Sugar (grams)

41.63

Protein (grams)

4.47

Sodium (milligrams)

268.78

Cholesterol (grams)

68.43

https://www.karenskitchenstories.com/2021/07/fudge-cake-with-cherries-and-pecans.html

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