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Cherry Crunch Holiday Cake

cakes

2 cup flour; all-purpose
1 teaspoon baking powder
1 1/2 teaspoon pumpkin pie spice
1 jar maraschino cherries
1 . (16oz)
8 oz mixed dried fruit
1 1/2 cup walnuts; chopped
1 cup butter; softened
1/2 cup sugar
6 eggs
1 1/2 teaspoon vanilla
1 nonstick cooking spray
1 candy spearmint leaves
1 . and/or gumdrops
1 extra maraschino cherries
1 . halved

In a small bowl, stir together the flour, baking powder and spices. Reserving 1/2 cup juice, drain cherries and blot with paper towel. Coarsely chop. With scissors or knife dipped in flour mixture, chop fruit. In a medium bowl, toss cherries, chopped fruit and walnuts with 1/2 cup of the flour mixture until evenly coated. Set aside. In a large mixing bowl at medium speed, beat together the butter and sugar until light and fluffy. Beat in eggs until well blended. Beat in vanilla. At low speed, gradually beat in reserved flour mixture alternately with reserved cherry juice. Stir in reserved fruits and walnuts. Use 1 (about 12-inch) star pan with all the batter. Evenly coat pan with nonstick cooking spray. Spoon in the batter, spreading evenly into the corners, as necessary. In a preheated 300øF oven, bake for 20 minutes. Gently place candy and halved cherries on top of batter in holly or tree ornament designs, if desired. Continue baking about an additional 30 to 35 minutes, or about 50 to 55 minutes total. ** Dallas Morning News -- Neighborhood Shopper -- 18 Dec 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor

Yield: 1 cake

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