Cherry Nut Cake II Tasty Recipes

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Cherry Nut Cake II

"I make this one cake every Christmas. It stays moist and delicious throughout the Holidays."

Ingredients :

• 1 1/2 cups butter
• 4 cups all-purpose flour
• 1 pound chopped pecans
• 1 pound candied cherries
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 2 cups white sugar
• 6 eggs
• 1 pound candied pineapple
• 1 1/2 cups golden raisins
• 1/4 teaspoon salt
• 1 Golden Delicious apple - peeled, cored and sliced

Instructions :

Prep :	Cook : 14M	Ready in :

• Preheat oven to 250 degrees F (120 degrees C). Grease one 10 inch tube pan. Line the bottom of the pan with parchment paper and dust pan with flour.
• Cream the light butter together with the white sugar. Add eggs one at a time mixing well after each one. Mix in the vanilla extract. Stir in 3 cups of the flour, baking powder, and salt and blend well.
• Toss candied cherries, chopped pecans, candied pineapple, and white raisins with the remaining 1 cup flour. Stir fruit and nut mixture into the batter and pour into prepared pan.
• Bake at 250 degrees F (120 degrees C) for 3 hours. Let cake cool for 20 minutes before removing from pan.
• After cake is cold, cut a piece of waxed paper to fit the top of the cake. Put the apple slices on top of the waxed paper and put cake into a closed container. Store cake in a cool dry area for about 3 days or until the cake takes up the juice from the apple slices. Remove apple slice and waxed paper and serve.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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