Cherry Pecan Pound Cake Recipe
This Cherry Pecan Poundcake makes a good Dessert for most meals. This Cherry Pecan Poundcake is always a hit as a Dessert . If you have plenty of Fruits on hand then Cherry Pecan Poundcake is the thing to make. Was it you or the fragrance of Cherry Pecan Poundcake that you're making that has drawn me to the kitchen?, were my partner's words.
Ingredients
1 cup butter or margarine, softened
1 cup sugar
4 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon salt
1/8 teaspoon ground nutmeg or mace
1 1/2 cups all-purpose flour
1 jar (6 ounces) maraschino cherries, drained and chopped
1/4 cup chopped pecans
Directions
In large bowl, beat butter and sugar until light and fluffy.
Add eggs, vanilla, almond extract, salt and ground nutmeg; beat until thoroughly blended.
Stir in flour, 1/2 cup at a time, mixing just until blended.
Stir in cherries and pecans.
Spread batter evenly in greased and floured 9x5x3-inch loaf pan.
Bake in preheated 325°F oven 60 to 70 minutes or until toothpick inserted near center comes out clean.
Let cool in pan on wire rack 10 minutes.
Loosen edges; remove from pan.
Cool completely on wire rack.
Add eggs, vanilla, almond extract, salt and ground nutmeg; beat until thoroughly blended.
Stir in flour, 1/2 cup at a time, mixing just until blended.
Stir in cherries and pecans.
Spread batter evenly in greased and floured 9x5x3-inch loaf pan.
Bake in preheated 325°F oven 60 to 70 minutes or until toothpick inserted near center comes out clean.
Let cool in pan on wire rack 10 minutes.
Loosen edges; remove from pan.
Cool completely on wire rack.
