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Cherry Nut Pound Cake Recipe
|Shortening||1 1⁄2 Cup (24 tbs)|
|Sugar||3 Cup (48 tbs)|
|Almond flavor||1⁄2 Teaspoon|
|Vanilla flavoring||1⁄2 Teaspoon|
|Plain flour||3 3⁄4 Cup (60 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Maraschino cherries||5 Ounce, chopped and drained|
|Cream cheese||3 Ounce (1 Package)|
|Confectioners sugar||2 Cup (32 tbs)|
|Almond flavor||1 Teaspoon|
|Margarine||1⁄4 Cup (4 tbs) (Half Stick)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Coconut||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 9994 Calories from Fat 4133
% Daily Value*
Total Fat 470 g722.5%
Saturated Fat 130.6 g652.9%
Trans Fat 40.5 g
Cholesterol 1379.4 mg
Sodium 803.5 mg33.5%
Total Carbohydrates 1380 g460.1%
Dietary Fiber 25 g99.9%
Sugars 907.1 g
Protein 91 g182.2%
Vitamin A 94.5% Vitamin C 3.4%
Calcium 63.2% Iron 61.9%
*Based on a 2000 Calorie diet
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.
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.