Cherry Pound Cake
cherry Pound Cake
- 1 Cup (2 Sticks) butter, Softened
- 1/2 Cup shortening, Such as Crisco
- 3 Cups sugar
- 5 eggs
- 3 Cups flour
- 1 (10-Ounce) Jar maraschino cherries, Roughly Chopped (reserve TheJuice)
- 3 to 4 Drops Red food coloring
About 3/4 Cup milk
Preheat Oven to 325 Degrees. Grease And flour a 10-Inch Tube Pan.
Mixing After Each Addition.
In a Measuring Cup, Combine cherry Juice And Red Coloring. Add EnoughMilk
To Make 1 Cup Liquid. Stir Together, Then Stir Into Batter. AddFlavoring
And Chopped cherries to Batter And Stir In.
Pour Batter Into Cake Pan; Place on Lower Rack in Oven. Bake 1 1/2Hours. do
Not Open The Oven Door to Test For Doneness During The First Hour orMore of
When Done, Remove Cake From Oven And Cool in Pan For 10 Minutes. TurnOut
Cake Onto a Wire Rack to Cool Completely.
Variation: Make a Plain Pound Cake by Eliminating cherries AndColoring.
Increase milk to 1 Cup And Flavoring to 2 Tablespoons.
Makes 12 Servings.