Cherry Nut Cake II

I make this one cake every Christmas. It stays moist and delicious throughout the Holidays.

• Calories: 894 Calories

Ingredients

• 6 eggs
• 2 cups white sugar
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 4 cups all-purpose flour
• 1 ½ cups butter
• 1 pound candied pineapple
• 1 pound chopped pecans
• 1 pound candied cherries
• 1 ½ cups golden raisins
• 1 Golden Delicious apple - peeled, cored and sliced

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Bake at 250 degrees F (120 degrees C) for 3 hours. Let cake cool for 20 minutes before removing from pan.

Step 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.