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“A great cake for buffet breakfasts, or parties anytime. My mom makes this cake every year for Christmas Breakfast!”
READY IN:
1hr 25mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain cherries- then cut in half and spread on paper towels to dry further.
  2. Cream butter and sugar - add eggs - mix well.
  3. Add flavorings.
  4. Sift or stir dry ingredients MINUS 1 tbsp flour (reserve that).
  5. Add to butter sugar egg mixture alternately with evaporated milk, beating thoroughly after each addition.
  6. Adding in 1/3 at a time works well- make sure to end with milk.
  7. Dust reserved flour over cherries and nuts, it keeps them from all sinking to the bottom of the cake.
  8. Gently fold cherries and nuts into batter.
  9. Turn batter into well greased and floured 10 inch tube pan or Bundt pan.
  10. Bake at 350' F for 65-70 minutes.
  11. Invert onto wire rack to cool.
  12. Dust with powdered sugar.
  13. Yield: 12 servings.
  14. Prep time: 20 minutes.
  15. Enjoy!

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