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| Cherry Nut Cake II |
"I make this one cake every Christmas. It stays wet and delicious at some point of the Holidays."
Ingredients :
- 1 1/2 cups butter
- four cups all-cause 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/four teaspoon salt
- 1 Golden Delicious apple - peeled, cored and sliced
Instructions :
| Prep : | Cook : 14M | Ready in : |
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- Preheat oven to 250 degrees F (one hundred twenty degrees C). Grease one 10 inch tube pan. Line the bottom of the pan with parchment paper and dust pan with flour.
- Cream the mild butter together with the white sugar. Add eggs one at a time blending properly after every one. Mix in the vanilla extract. Stir in 3 cups of the flour, baking powder, and salt and blend properly.
- Toss candied cherries, chopped pecans, candied pineapple, and white raisins with the remaining 1 cup flour. Stir fruit and nut combination into the batter and pour into prepared pan.
- Bake at 250 degrees F (120 levels C) for three hours. Let cake cool for 20 minutes before putting off from pan.
- After cake is cold, reduce a piece of waxed paper to fit the top of the cake. Put the apple slices on top of the waxed paper and placed cake right into a closed field. Store cake in a cool dry location for approximately 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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