Apple Nut Pound Cake

Submitted by krazynthekitchen

"This is another cake from the Duncan Hines Treasury of Baking Cookbook. This is the one that we use all the time during the holidays. If I bake one, I must bake one for my husband also. Hope you all enjoy. It reminds me of a fruit cake without the alcohol."

 

• Ready In: 1hr
• Ingredients: 10
• Yields: 1 cake
• Serves: 12-16

ingredients

• 1 (18 ounce) package duncan hines moist deluxe yellow cake
• 4 ounces serving of jello vanilla instant pudding mix
• 2 teaspoons cinnamon
• 4 eggs
• 1 cup applesauce
• 1 cup raisins
• 1 cup chopped pecans
• 2⁄3 cup Crisco cooking oil
• 1⁄4 cup chopped maraschino cherry
• confectioners' sugar

directions

1. Preheat oven to 350°F; grease and flour 10-inch bundt pan.
2. Combine cake mix, pudding mix, and cinnamon in a large bowl. Add remaining ingredients except confectioners sugar; stir with a wooden spoon.
3. Pour into prepared pan. Bake at 350°F for 50-55 minutes or until toothpick inserted in center comes out clean. Cool inpan 25 minutes. Invert onto serving plate. Cool completely. Dust with confectioners sugar.
4. TIP; For an enhanced flavor, toast the pecans before adding to cake batter.
5. Bake pecans in a single layer in baking sheet at 325°F for 3-5 minutes.