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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 12 |
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This old time passed down recipe was given to me by a dear friend. The cherries and walnuts in big bite size adds to the charm of this wonderful cake. The cinnamon sugar dusting adds a crunchy outside texture to this cake...Yum Yum! Ingredients:
1/2 lb margarine |
4 eggs |
2 cups sugar |
1 teaspoon vanilla |
1 cup sour cream |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 cups flour |
10 ounces maraschino cherries (drained, either cut in half or left whole) |
2 cups walnuts (whole half pieces) |
3 tablespoons sugar |
1/2 teaspoon cinnamon (set aside for pan dusting) |
Directions:
1. Cream together the two cups of sugar, vanilla, margarine, and eggs.
2. Add the sour cream and blend well.
3. Add the dry ingredients (except the set aside ingredients).
4. Blend together well.
5. Prepare a bundt pan by coating it well with shortening and dusting the pan with the 3 tbs sugar and the 1/2 teaspoons cinnamon.
6. Pour the cake batter into the pan and poke the walnuts and cherries evenly as possible down into the cake batter to distribute these two ingredients evenly.
7. Or you can take your chances by adding them to the batter before pouring the batter into the bundt pan.
8. Bake in a hot oven at 350 degrees for 1 hour and 15 minutes.
9. Enjoy!
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