Cherry Nut Pound Cake Recipe
Ingredients
| Shortening | 1 1/2 Cup (16 tbs) (Cake:) | |
| Sugar | 3 Cup (16 tbs) (Cake:) | |
| Eggs | 6 (Cake:) | |
| 1/2 Tsp. Almond Flavoring | ||
| 1/2 Tsp. Vanilla Flavoring | ||
| Plain flour | 3 3/4 Cup (16 tbs) (Cake:) | |
| Milk | 3/4 Cup (16 tbs) (Cake:) | |
| Maraschino cherries | 5 Ounce, chopped (Cake:) | |
| 1 3 Oz. Pkg. Cream Cheese | ||
| Confectioner’s sugar | 2 Cup (16 tbs) (Frosting:) | |
| Maraschino cherries | 5 Ounce, chopped (Frosting:) | |
| 1 Tsp. Almond Flavoring | ||
| Margarine stick | 1/2 (Frosting:) | |
| Walnuts | 1/2 Cup (16 tbs), chopped (Frosting:) | |
| Coconut | 1/2 Cup (16 tbs) (Frosting:) | |
Directions
Cake:
Cream together shortening and sugar until very creamy.
Add eggs, one at a time, beating after each addition.
Add flavorings and blend well.
Alternately add flour and milk, beating well after each addition until all is added.
Fold in the cherries last.
Pour into a large tube pan.
Place in cold oven set at 275 degrees and bake for 2 hours.
Cool thoroughly.
Frosting:
Blend margarine and cream cheese together at room temperature.
Gradually add in confectioner's sugar and beat until smooth.
Add flavoring; blend well.
Fold in nuts, cherries and coconut.
Spread over entire cooled cake.
Cream together shortening and sugar until very creamy.
Add eggs, one at a time, beating after each addition.
Add flavorings and blend well.
Alternately add flour and milk, beating well after each addition until all is added.
Fold in the cherries last.
Pour into a large tube pan.
Place in cold oven set at 275 degrees and bake for 2 hours.
Cool thoroughly.
Frosting:
Blend margarine and cream cheese together at room temperature.
Gradually add in confectioner's sugar and beat until smooth.
Add flavoring; blend well.
Fold in nuts, cherries and coconut.
Spread over entire cooled cake.
Chef
