Cherry-nut pound cake
1 Serving
Ingredients
| Quantity | 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 |
Directions
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