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 in the course of the Holidays."

Ingredients :

1 1/2 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 of cups golden raisins
1/four teaspoon salt
1 Golden Delicious apple - peeled, cored and sliced

Instructions :

Prep :	Cook : 14M	Ready in :

Preheat oven to 250 ranges F (120 levels C). Grease one 10 inch tube pan. Line the bottom of the pan with parchment paper and dirt pan with flour.
Cream the light butter collectively with the white sugar. Add eggs separately blending nicely after each one. Mix inside the vanilla extract. Stir in three cups of the flour, baking powder, and salt and mix well.
Toss candied cherries, chopped pecans, candied pineapple, and white raisins with the last 1 cup flour. Stir fruit and nut aggregate into the batter and pour into organized pan.
Bake at 250 levels F (120 tiers C) for three hours. Let cake cool for 20 minutes earlier than eliminating from pan.
After cake is bloodless, reduce a bit of waxed paper to match the pinnacle 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 until the cake takes up the juice from the apple slices. Remove apple slice and waxed paper and serve.

Notes :

Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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