Instructions:

German Bundt Cake

1 (10 ounce) jar maraschino cherries
1/2 cup brown sugar
1 cup ground walnuts
1 teaspoon cinnamon
4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 pound (1 cup) butter or margarine
1 teaspoon vanilla extract
2 cups granulated sugar
1 pint sour cream
6 eggs

Drain cherries and set aside. Mix together and set aside the brown sugar, nuts and cinnamon.

Sift together and set aside the flour, salt, baking powder and baking soda.

Cream butter, vanilla extract and sugar together thoroughly. Add the sour cream; beat until well blended. Add the flour mixture to the creamed mixture alternately with the eggs, beginning and ending with the flour mixture. Beat well, scraping the bowl frequently.

Generously grease and flour a 9-inch tube pan. Pour 1/3 of the batter into the pan, top with 1/3 of the cherries and 1/3 of the nut mixture. Repeat this a second and third time. Bake in preheated 350 degree F oven for 1 hour and 15 minutes.

Makes 24 servings.