Cherry Nut Cake II

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.

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