Zutaten für German Nut Cake
- 1 cup (2 sticks) softened margarine
- 4 large eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- Baking Powder
- Salt
- Flour
- Maraschino Cherries
- 1 cup chopped walnuts
- Cinnamon
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Zubereitung von German Nut Cake
- Preheat oven to 350°F (175°C).
- Cream together 2 cups granulated sugar, 1 teaspoon vanilla extract, 1 cup (2 sticks) softened margarine, and 4 large eggs until light and fluffy.
- Add 1 cup sour cream and mix until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Generously grease a bundt pan with shortening. Combine 3 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon; sprinkle evenly over the greased pan.
- Gently fold in 1 cup chopped walnuts and 1 cup pitted cherries into the batter.
- Pour batter into the prepared bundt pan and bake for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar (optional) before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
187g
Fat
35g
Carbs
22g
