Cherry Nut Cake

Directions

1. 1
   Preheat oven to 250 degrees (125 C.).
2. 2
   Grease one 10 inch tube pan.
3. 3
   Line the bottom of the pan with parchment paper and dust pan with flour.
4. 4
   Cream the butter together with the white sugar.
5. 5
   Add eggs one at a time mixing well after each one.
6. 6
   Mix in the vanilla extract.
7. 7
   Stir in 3 cups (700 ml) of the flour, baking powder, and salt and blend well.
8. 8
   Toss candied cherries, chopped pecans, candied pineapple, and white raisins with the remaining 1 cup (225 ml) flour.
9. 9
   Stir fruit and nut mixture into the batter and pour into prepared pan.
10. 10
    Bake at 250 degrees (125 C.) for 3 hours.
11. 11
    Let cake cool for 20 minutes before removing from pan.
12. 12
    After cake is cold, cut a piece of waxed paper to fit the top of the cake.
13. 13
    Put the apple slices on top of the waxed paper and put cake into a closed container.
14. 14
    Store cake in a cool dry area for about 3 days or until the cake takes up the juice from the apple slices.
15. 15
    Remove apple slices and waxed paper and serve