Cherry Crunch Holiday Cake 2
Ingredients
2 C. flour; all-purpose
1 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
1 jar maraschino cherries (16 ounce)
8 ounces mixed dried fruit
1 1/2 C. walnuts; chopped
1 C. butter; softened
1/2 C. sugar
6 eggs
1 1/2 tsp. vanilla
Nonstick cooking spray
Candy spearmint leaves and/or gumdrops
Cooking Instructions
In a small bowl, stir together the flour, baking powder and spices. Reserving 1/2 C. juice, drain cherries and blot with paper towel. Coarsely chop. With scissors or knife dipped in flour mixture, chop fruit. In a medium bowl, toss cherries, chopped fruit and walnuts with 1/2 C. of the flour mixture until evenly coated. Set aside. In a large mixing bowl at medium speed, beat together the butter and sugar until light and fluffy. Beat in eggs until well blended. Beat in vanilla. At low speed, gradually beat in reserved flour mixture alternately with reserved cherry juice. Stir in reserved fruits and walnuts. Use 1 (about 12-inch) star pan with all the batter. Evenly coat pan with nonstick cooking spray. Spoon in the batter, spreading evenly into the corners, as necessary. In a preheated 300 oven, bake for 20 minutes. Gently place candy and halved cherries on top of batter in holly or tree ornament designs, if desired. Continue baking about an additional 30 to 35 minutes, or about 50 to 55 minutes total.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)