Cherry Nut Cake II2 Reviews
“I make this one cake every Christmas. It stays moist and delicious throughout the Holidays.” - by Nancy Reeves
Original recipe yields 1 -10 inch tube pan
- 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.
Amount Per Serving (14 total)
- 893 cal
- 45.6 g
- 117.9 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"I have made this for the last two years for Christmas and definetely plan on making it again this year. I would consider it a fruitcake; people who are not sure they like fruitcake love this. I leave ..." See morethe apple on 5-10 days, making sure it's sitting in a nice cool place, it just makes it moister and tastier........Here it is December 2011 and I must add to my review. This cake is so good, I have people that get me to bake it for them for Christmas each year. I have already baked 2 in November and I have 3 more to bake. It's like Lay's potato chips, you can't take just one bite."
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