Cherry Nut Pound Cake
|Shortening||1 1⁄2 Cup (24 tbs)|
|Sugar||3 Cup (48 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Flour||3 3⁄4 Cup (60 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Maraschino cherries||5 Ounce, drained, chopped|
|Coconut cherry frosting||1⁄2 Cup (8 tbs)|
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.
Serving size: Complete recipe
Calories 8033 Calories from Fat 3280
% Daily Value*
Total Fat 371 g571.3%
Saturated Fat 100.2 g501.1%
Trans Fat 45.6 g
Cholesterol 1285.8 mg428.6%
Sodium 735.6 mg30.7%
Total Carbohydrates 1103 g367.8%
Dietary Fiber 17.2 g68.8%
Sugars 738.6 g
Protein 92 g183.9%
Vitamin A 34% Vitamin C
Calcium 50.7% Iron 156.5%
*Based on a 2000 Calorie diet