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Cherry Nut Pound Cake

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Ingredients
  Shortening 1 1⁄2 Cup (24 tbs)
  Sugar 3 Cup (48 tbs)
  Eggs 6
  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)
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Gourmet

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