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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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My German friends 3rd generation hand me down recipe... It's been a great hit at potluck & dinner party's. Note: The sugar/cinnamon sprinkle added to the prep of the bundt pan adds a wonderful crunchy texture to the outside of the cake. Ingredients:
1/2 lb margarine |
4 eggs |
2 cups sugar |
1 cup sour cream |
1 tsp. vanilla |
2 cups flour (unsifted) |
1 tsp. baking powder |
1/2 tsp. salt |
10 oz. jar maraschino cherries - drained well & cut in half. |
2 cups walnut halves or pecans |
Directions:
1. Preheat oven to 350 degrees.
2. Mix at medium speed the first five ingredients.
3. In a separate bowl mix flour, baking powder & salt together then add these dry ingredients slowly into the wet ingredients.
4. Mix at med/low speed about three minutes or long enough to blend together well.
5. Remove the mixer bowl and by hand stir in the cherries and nuts.
6. Use a greased bundt pan that has been sprinkled evenly with approx. 3 Tbsp. sugar & 1 tsp. cinnamon mixture.
7. Pour the cake mix in to the bundt pan right after preparing it for best results.
8. Bake for 1 hr +15-20 min. (toothpick test)
9. Cool cake completely and dust with powdered sugar.
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