Irish Cherry and Raisin Cake So Tasty

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Irish Cherry and Raisin Cake

"My circle of relatives requests this bread-like cake every yr for Saint Patrick's Day. It's wet and delicious!"

Ingredients :

1 cup butter
2 cups white sugar
6 eggs
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 half teaspoons salt
16 oz maraschino cherries, tired
1 1/2 cups raisins
1 tablespoon confectioners' sugar, or as wished

Instructions :

Prep : 20M	Cook : 16M	Ready in : 2H

Preheat oven to 350 degrees F (175 ranges C). Butter and flour a fluted tube pan (along with Bundt(R)).
Beat butter and sugar collectively in a huge bowl with an electric powered mixer until light and fluffy. Beat eggs, 1 at a time into the butter combination.
Sift flour, baking powder, and salt together in a bowl. Stir flour combination into butter combination until easy batter paperwork. Fold in cherries and raisins. Pour batter into organized fluted tube pan.
Bake within the preheated oven until evenly browned, about 1 half of hours.
Cool cake in the tube pan for 10 mins earlier than turning out onto a cooling rack to cool completely. Dust with confectioners' sugar.

Notes :

Reynolds® Aluminum foil can be used to maintain food wet, cook it flippantly, and make clean-up simpler.

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