Old Fashioned Cherry Nut Cake

I use a NordicWare bundt cake pans for wonderful shapes and even heat distribution.

• Ready In: 50 mins
• Serves: 16

Ingredients

• 2  tablespoons granulated sugar
• 1⁄2 teaspoon ground cinnamon
• 1  cup walnuts, chunky pieces not crumbs
• 1  cup maraschino cherry, well drained on a paper towel and halved
• 2 1⁄2 cups self-rising flour, remove 2 tablespoons to use to coat the walnuts and cherries
• 1 1⁄4 cups sugar
• 3⁄4 cup margarine, room temperature
• 1  teaspoon vanilla extract
• 1  teaspoon  almond extract
• 3  large eggs, at room temperature
• 1⁄2 cup light sour cream, room temperature
• 1⁄2 cup buttermilk, room temperature

Directions

1. Preheat oven to 350°F.
2. In a small bowl or container, mix together granulated sugar and ground cinnamon and set aside.
3. In another small bowl mix together the walnuts, cherries and 2 tablespoons of flour to coat. This will prevent them from sinking to the bottom of the cake. Set aside.
4. Cream together the sugar and margarine.
5. Beat in vanilla and almond extracts and eggs, one at a time.
6. Beat in sour cream and buttermilk.
7. Sift together: flour, baking powder, baking soda and salt, and add to wet ingredients.
8. Fold in the nuts and cherries.
9. Spray the bundt pan heavily with Pam and sprinkle evenly with sugar/cinnamon mixture.
10. Pour in the batter.
11. Bake for 27 to 35 minutes on middle rack, until toothpick inserted in centre comes out clean.
12. Cool 10 minutes in pans before removing to wire rack.