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| Irish Cherry and Raisin Cake |
"My family requests this bread-like cake every year for Saint Patrick's Day. It's moist and delicious!"
Ingredients :
- 1 cup butter
- 2 cups white sugar
- 6 eggs
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 16 ounces maraschino cherries, drained
- 1 1/2 cups raisins
- 1 tablespoon confectioners' sugar, or as needed
Instructions :
| Prep : 20M | Cook : 16M | Ready in : 2H |
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- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt(R)).
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat eggs, 1 at a time into the butter mixture.
- Sift flour, baking powder, and salt together in a bowl. Stir flour mixture into butter mixture until smooth batter forms. Fold in cherries and raisins. Pour batter into prepared fluted tube pan.
- Bake in the preheated oven until evenly browned, about 1 1/2 hours.
- Cool cake in the tube pan for 10 minutes before turning out onto a cooling rack to cool completely. Dust with confectioners' sugar.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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