Cherry Nut Cake Ii
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
- 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.
Nutrition & Diet Analysis (per serving)
884
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).