Favorite Menu Cherry Nut Cake II

Favorite Menu Cherry Nut Cake II :: Best Dishes

July 07, 2020

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Cherry Nut Cake II

"I make this one cake every Christmas. It remains wet and scrumptious throughout the Holidays."

Ingredients :

1 half cups butter
four 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 half 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 ranges C). Grease one 10 inch tube pan. Line the lowest of the pan with parchment paper and dirt pan with flour.
Cream the light butter together with the white sugar. Add eggs separately mixing well after every one. Mix in the vanilla extract. Stir in three cups of the flour, baking powder, and salt and mix nicely.
Toss candied cherries, chopped pecans, candied pineapple, and white raisins with the closing 1 cup flour. Stir fruit and nut mixture into the batter and pour into prepared pan.
Bake at 250 levels F (120 stages C) for three hours. Let cake cool for 20 mins earlier than removing from pan.
After cake is cold, cut a chunk of waxed paper to suit the top of the cake. Put the apple slices on pinnacle of the waxed paper and placed cake right into a closed field. Store cake in a cool dry vicinity for about 3 days or till 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 less complicated cleanup/elimination from the pan.

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