Sour Cream Cake

• 1/2 c. chopped pecans
• 1/2 c. candied pineapple, cut in small pieces
• 1/2 tsp. cinnamon
• 1 1/2 c. sugar
• 1 1/2 tsp. vanilla
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• confectioners sugar
• 1/2 c. candied cherries
• 1 Tbsp. flour
• 2 Tbsp. sugar
• 3/4 c. butter
• 3 eggs
• 3 c. all-purpose flour
• 1 1/2 tsp. baking soda
• 1 1/2 c. sour cream

1. Combine pecans, fruit and 1 tablespoon flour in a small bowl; set aside.
2. Combine 2 tablespoons sugar and cinnamon; set aside. Preheat oven to 350u0b0.
3. Cream butter; gradually beat in 1 1/2 cups sugar until lightly fluffy.
4. Beat in eggs and vanilla.
5. Combine flour, baking soda, powder and salt.
6. Add dry ingredients and sour cream to creamed mixture.
7. Spoon 1/2 batter into greased and floured 12-cup Bundt pan.
8. Spoon nuts and fruit over batter; sprinkle sugar-cinnamon mixture.
9. Spoon remaining batter.
10. Bake 1 hour.
11. Cool 15 minutes.
12. Sprinkle with confectioners sugar before serving.

pecans, candied pineapple, cinnamon, sugar, vanilla, baking powder, salt, confectioners sugar, candied cherries, flour, sugar, butter, eggs, allpurpose, baking soda, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=2723 (may not work)