I make this one cake every Christmas. It stays moist and delicious throughout the Holidays.
Cherry Nut Cake II
- 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
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.