cherry nut cake ii

Ingredients

• Servings: 1
• 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 apple - peeled, cored and sliced

Recipe

• 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.
• 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.
• 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.
• bake at 250 degrees f (120 degrees 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 slice and waxed paper and serve.