Cherry Nut Cake II

Directions

1. 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.
2. 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.
3. 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.
4. Bake at 250 degrees F (120 degrees C) for 3 hours. Let cake cool for 20 minutes before removing from pan.
5. 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.

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Reviews (2)

Your Rating:

5

Linda M

Dec. 2, 2011

"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."

5

BILL2005

Dec. 28, 2004

"I made this cake for Christmas. My family said it was the best one I'd ever made. The only change I made was the 1lb pineapple was reduced to add some fruit peel (orange & lemon). Very good cake!..." See more"