A festive, deliciously moist cream cheeseBundt cake, loaded with chopped maraschino cherries and nuts,topped with a decorative drizzle of vanilla icing.
Recipe: Holiday Cherries& Nut Cake
Cake:1/2 cup finely chopped pecans
Preheat oven to 325°F (160°C).Grease a 12-cup Bundt pan or 10-inch tube pan; sprinkle with1/2 cup finely chopped pecans; set aside.
for Cake: In a large bowl, beat creamcheese, butter, sugar and vanilla with electric mixer on mediumspeed until blended. Add eggs, 1 at a time, mixing well aftereach addition; set aside.
Combine 1 3/4 cups of the flour with thebaking powder. Gradually add to cream cheese mixture, beatingwell after each addition.
Toss remaining 1/4 cup flour with thecherries and 1/2 cup chopped pecans; gently stir into batter.
Pour into prepared pan.
Bake for 1 hour and 10 minutes or untilwooden pick inserted in center comes out clean. Cool in pan 5minutes.
Loosen cake from side of pan with knife;gently remove cake from pan. Cool completely on wire rack.
For Simple Icing: Mix powdered sugar,butter, vanilla and milk until smooth; drizzle decoratively overcake.
1 (8-ounce) package cream cheese, softened
1 cup butter, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
2 cups all-purpose flour – divided use
1 1/2 teaspoons baking powder
3/4 cup chopped maraschino cherries, well drained
1/2 cup chopped pecansSimple Icing:
1 1/2 cups sifted powdered sugar1 teaspoon butter, melted1/2 teaspoon vanilla extract
1 1/2 tablespoons milk
Makes 16 servings.
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