Source:

Allrecipes (Nancy Reeves)

Serves/Makes:14 servings

Ingredients

• 1-1/2 cups (350 ml) butter
• 4 cups (950 ml) all-purpose flour
• 1 lb (.5 kg). chopped pecans
• 1 lb (.5 kg). candied cherries
• 1 tsp (5 ml) baking powder
• 2 tsp (10 ml) vanilla extract
• 2 cups (475 ml) white sugar
• 6 eggs
• 1 lb (.5 kg). candied pineapple
• 1-1/2 cups (350 ml) golden raisins
• 1/4 tsp (1 ml) salt
• 1 golden delicious apple, peeled, cored and sliced

Preparation

• Preheat oven to 250 degrees (125 C.).
• Grease one 10 inch tube pan.
• Line the bottom of the pan with parchment paper and dust pan with flour.
• Cream the 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 (700 ml) 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 (225 ml) flour.
• Stir fruit and nut mixture into the batter and pour into prepared pan.
• Bake at 250 degrees (125 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 slices and waxed paper and serve

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