Cherry Nut Pound Cake Recipe
Ingredients
| Shortening | 1 1/2 Cup (16 tbs) | |
| Sugar | 3 Cup (16 tbs) | |
| Eggs | 6 | |
| 1/2 teaspoon each almond and vanilla extract | ||
| Flour | 3 3/4 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs) | |
| Maraschino cherries | 5 Ounce, chopped | |
| Coconut Cherry Frosting | ||
Directions
Cream the shortening and sugar in a mixing bowl until light and fluffy; beat for 10 to 15 minutes.
Beat in the eggs 1 at a time.
Blend in the almond and vanilla extracts.
Add the flour to the creamed mixture alternately with the milk, mixing well after each addition.
Stir in the cherries.
Pour into a greased tube pan and place in an unheated oven.
Turn oven heat to 275 degrees and bake for 2 hours and 10 minutes.
Frost the cooled cake with Coconut Cherry Frosting.
Garnish with a few whole cherries and a little coconut of desired.
Beat in the eggs 1 at a time.
Blend in the almond and vanilla extracts.
Add the flour to the creamed mixture alternately with the milk, mixing well after each addition.
Stir in the cherries.
Pour into a greased tube pan and place in an unheated oven.
Turn oven heat to 275 degrees and bake for 2 hours and 10 minutes.
Frost the cooled cake with Coconut Cherry Frosting.
Garnish with a few whole cherries and a little coconut of desired.
Chef
