Cherry Raisin Pound Cake
|White sugar||2 Cup (32 tbs)|
|Flour||4 1⁄2 Cup (72 tbs)|
|Baking powder||2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Citron peel||1⁄4 Pound|
|Red cherries||5 Ounce, drained (1 Small Bottle)|
|Green cherries||5 Ounce, drained (1 Small Bottle)|
|Raisins||4 Cup (64 tbs), boiled, drained, well dried and floured using part of the 4.5 cups|
Cream butter and sugar.
Beat in eggs, one at a time.
Add flour mixed with baking powder, alternately with milk.
Add vanilla and fruit.
Pour into 2 large greased loaf pans and bake at 300° for about 2 hours.
Keeps well and freezes too.