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Cherry Nut Cake
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Recipe Information
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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