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Pecan and Cherry Cake Recipe

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This recipe for Pecan and Cherry Cake, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Finley Anniversary Cookbook
Added: Saturday, January 3, 2009


1 cup butter
1/2 cup whiskey
6 eggs
2 cups cherries ( or more) red and green
1 cup raisins
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 teaspoon vanilla
2 cups sugar
4 cups flour
1/2 cup cherry juice
2 cups pecan's (or more)
2 teaspoons baking powder
1 teaspoon nutmeg
1/2 teaspoon allspice

Cream butter and sugar. Add well beaten eggs to creamed mixture of butter and sugar. Add spices, baking powder, and salt with half of the flour. Add this half of four (2 cups) to the mixture alternating as you add liquid. Use the other half of the flour (2 cups) to mix with nuts, cherries and raisins, then fold into the other mixture. Bake 3 hours at 300 degrees.

Put a pan of hot water in bottom of oven so cake won't brown too quickly on bottom.

Personal Notes:
Personal Notes:
Note from Mary Elizabeth Finley says you may keep cake moistened with whiskey.




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