Cherry Nut Cake
- 4 sticks butter
- 2 c. sugar
- 6 egg (separate yolks and whites)
- 3 c. cake flour
- 3/4 lb. candied cherries, chopped
- 1/4 lb. candied pineapple, chopped
- 5 c. nuts, chopped
- 2 Tbsp. lemon extract
- Cream butter; gradually work in sugar until mixture is smooth and light.
- Beat in egg yolks; sift cake flour over cherries, pineapple and nuts.
- Toss with hands until fruit and nuts are well coated with flour.
- Stir floured mixture into creamy mixture and add extract.
- Beat egg whites until stiff but not dry and fold them into batter thoroughly, but gently pour batter into well oiled 10-inch tube pan.
- Bake at 300u0b0 for 1 3/4 hours or until done. Cool on wire rack about 10 minutes, then remove from pan.
- Cool cake completely before slicing.
- Can be frozen.
butter, sugar, egg, cake flour, candied cherries, candied pineapple, nuts, lemon extract
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1055530 (may not work)