Cherry-nut pound cake

Yield: 1 Serving

Measure Ingredient
1½ cup Shortening
3 cups Sugar
6 Eggs
½ teaspoon Almond flavoring
½ teaspoon Vanilla flavoring
3¾ cup All-purpose flour
¾ cup Milk
5 ounces Maraschino cherries, drained and chopped
1 pack (3 oz.) cream cheese
2 cups Confectioners sugar
5 ounces Maraschino cherries, drained and chopped
1 teaspoon Almond flavoring
½ Stick margarine
½ cup Walnuts, chopped
½ cup Coconut, optional

CAKE

FROSTING

Cream together shortening and sugar until very creamy. Add eggs, one at a time, beating after each edition. Add flavorings and blend well.

Alternately add flour and milk, beating after each addition until all is added. Fold in cherries last. Pour into a large greased and floured tube pan. Place in cold oven. Set oven at 275øF. and bake for two hours.

FROSTING: Blend margarine and cream cheese together at room temperature.

Gradually add confectioners sugar and beat until smooth. Add flavoring; blend well. Fold in nuts, cheeries and coconut. Spread over entire cooled cake removed from pan. ---

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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