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CHERRY NUT POUND CAKE


1 1/2 c. shortening 3 3/4 c. flour 3/4 c. milk 1/2 tsp. almond flavoring 5 oz. maraschino cherries, well drained and chopped 1/2 tsp. vanilla 3 c. sugar 6 eggs

Cream together shortening and sugar until very creamy; beat 10 to 15 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla and almond flavoring; blend well. Alternate flour with milk, mixing well after each addition. Fold in cherries; pour into large greased tube pan. Place in a cold oven. Set oven at 275 degrees and bake 2 hours and 10 minutes. Cool thoroughly and frost.

FROSTING FOR CHERRY NUT POUND CAKE:

Blend 1/2 stick butter and 1 (8 ounce) package cream cheese until smooth. Gradually add 1 pound powdered sugar and beat smooth. Add 1 teaspoon vanilla and almond flavoring; mix well. Fold in 1 cup coconut, 1 cup walnuts, 5 ounces drained, and chopped maraschino cherries. Spread mixture over cake.

Enjoy.

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