Cherry Nut Cake II Best Dishes

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Monday, November 1, 2010

Cherry Nut Cake II

"I make this one cake each Christmas. It stays wet and scrumptious during the Holidays."

Ingredients :

1 half cups butter
4 cups all-cause 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/four teaspoon salt
1 Golden Delicious apple - peeled, cored and sliced

Instructions :

Prep :	Cook : 14M	Ready in :

Preheat oven to 250 stages F (a hundred and twenty stages C). Grease one 10 inch tube pan. Line the bottom of the pan with parchment paper and dirt pan with flour.
Cream the mild butter collectively with the white sugar. Add eggs one at a time blending nicely after each one. Mix inside the vanilla extract. Stir in 3 cups of the flour, baking powder, and salt and mix properly.
Toss candied cherries, chopped pecans, candied pineapple, and white raisins with the last 1 cup flour. Stir fruit and nut aggregate into the batter and pour into organized pan.
Bake at 250 stages F (120 levels C) for three hours. Let cake cool for 20 mins earlier than putting off from pan.
After cake is bloodless, cut a chunk of waxed paper to suit the top of the cake. Put the apple slices on top of the waxed paper and put cake right into a closed container. Store cake in a fab dry area for about 3 days or till the cake takes up the juice from the apple slices. Remove apple slice and waxed paper and serve.

Notes :

Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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