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Ingredients
| salted butter: 1 1/2 cups |
| all-purpose flour (unsifted): 4 cups |
| pecans: 1 lb (chopped) |
| red candied cherries: 1 lb |
| baking powder: 1 tsp |
| vanilla extract: 2 tsp |
| granulated sugar: 2 cups |
| eggs: 6 |
| candied pineapple: 1 lb |
| golden seedless raisins (not packed): 1 1/2 cups |
| salt: 1/4 tsp |
| Golden Delicious apples: 1 (peeled, cored and sliced) |
Cherry Nut Cake II
Credit: AllRecipes
User rating:
"I make this one cake every Christmas. It stays moist and delicious throughout the Holidays."
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Prep Time
min -
Cook Time
min -
Servings
14 serving(s)
Tags
Directions
- 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.