Cherry Nut Cake

1. 1

   Cream butter; gradually work in sugar until mixture is smooth and light.

2. 2

   Beat in egg yolks; sift cake flour over cherries, pineapple and nuts.

3. 3

   Toss with hands until fruit and nuts are well coated with flour.

4. 4

   Stir floured mixture into creamy mixture and add extract.

5. 5

   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.

6. 6

   Bake at 300u00b0 for 1 3/4 hours or until done. Cool on wire rack about 10 minutes, then remove from pan.

7. 7

   Cool cake completely before slicing.

8. 8

   Can be frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.