Cherry pound cake

Yield: 1 servings

Measure Ingredient
1¼ cup Butter, softened
2¾ cup Granulated sugar
5 eaches Eggs
1 teaspoon Almond extract
3 cups All purpose flour
1 teaspoon Baking powder
¼ teaspoon Salt
1 cup Evaporated milk
2 cups Quartered maraschino cherries, well drained
Sifted icing sugar to garnish

Beat butter, sugar, eggs and extract in large bowl on low speed of electric mixer until blended, then on high speed 5 minutes until light and fluffy. Combine flour, baking powder and salt. Add dry ingredients alternately with evaporated milk to creamed mixture, mixing lightly after each addition. Fold in cherries. Turn batter into greased and floured 12 cup bundt or tube pan. Bake at 350F for 55 minutes. Cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in centre come out clean.

Let cool in pan for 5 minutes; invert cake onto rack and let cool completely. Dust with icing sugar just before serving. In place of cherries, you can use regular or miniature chocolate chips, or 2 cups of mincemeat. If using mincemeat, bake for 40 minutes after covering with foil instead of the 15-20. Origin: Baking Festival 1994 Recipes, by Robin Hood, and Baker's. Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-12-94

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