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Cherry Nut Pound Cake

Chef.at.Home's picture
Ingredients
  Shortening 1 1⁄2 Cup (24 tbs)
  Sugar 3 Cup (48 tbs)
  Eggs 6
  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)
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Nut

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