Delicious Christmas Cherry Nut Cake

1 pound of candied cherries (I use both red & green)
4 cups flour
6 eggs well beaten <room temperature>
2 cups sugar
1 teaspoon vanilla (I use Watkins double strength vanilla and make it a "healthy" teaspoon)
1 quart chopped pecans or nut of your choice
1 pound of butter <room temperature> (you can use margarine but it makes the cake drier and crumbly)
1/3 cup milk
2 teaspoons baking powder

Preheat oven to 250 degrees.
Cream butter and sugar; add well beaten eggs. Stir dry ingredients together, I safe 1 cup of flour to toss with the cherries so they don't stick together and disperse better in the batter. Combine butter mixture with milk alternating ending with flour. Mix well. Add pecans and mix well. Fold in cherry flour mixture by hand so as not to break up cherries. Bake in tube pan or 2 loaf pans. When brown on top cover with paper bag and place a pan of water in the bottom of the oven until done. (When a tooth pick inserted in cake comes out clean & dry) Remove from pan when COOL and wrap in rum or whiskey soaked cheese cloth if desired then wrap tightly in foil.

If you like, you can add other candied fruit or golden raisins.

This cake takes a long time to bake as it is very dense, around 2-3 hours in this low heat. I line the bottom of my pan with parchment papoer and spray the sides and tube of the pan with Baker's Secret spray to make it easier to remove from pan. You probably will have to use a knife to run around the outside and tube to release the cake.

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2008/09/06 22:30:48


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