German Bundt Cake

Yield: 24 servings

Ingredients

• 1 (10 ounce) jar maraschino cherries
• 1/2 cup brown sugar
• 1 cup ground walnuts
• 1 teaspoon cinnamon
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 pound (1 cup) butter
• 1 teaspoon vanilla extract
• 2 cups granulated sugar
• 1 pint sour cream
• 6 eggs

Instructions

1. Drain cherries and set aside.
2. Mix together and set aside the brown sugar, nuts and cinnamon.
3. Sift together and set aside the flour, salt, baking powder and baking soda.
4. Cream butter, vanilla extract and sugar together thoroughly.
5. Add the sour cream; beat until well blended.
6. Add the flour mixture to the creamed mixture alternately with the eggs, beginning and ending with the flour mixture. Beat well, scraping the bowl frequently.
7. Generously grease and flour* a 9 inch tube pan. Pour 1/3 of the batter into the pan, top with 1/3 of the cherries and 1/3 of the nut mixture.
8. Repeat this a second and third time.
9. Bake at 350 degrees F for 1 hour and 15 minutes.

Notes

* For best results, use our Pan Release!

Attribution

Posted by FootsieBear at Recipe Goldmine April 29, 2001.