Cherry Nut Pound Cake Recipe
Servings: 1
Ingredients
- 1 1/2 c. Shortening
- 3 c. Sugar
- 6 x Large eggs
- 1/2 tsp Almond flavoring
- 1/2 tsp Vanilla flavoring
- 3 3/4 c. All-purpose flour
- 3/4 c. Lowfat milk
- 5 ounce Maraschino cherries, liquid removed and minced
- 1 pkt (3 ounce.) cream cheese
- 2 c. Confectioners sugar
- 5 ounce Maraschino cherries, liquid removed and minced
- 1 tsp Almond flavoring
- 1/2 stk margarine
- 1/2 c. Walnuts, minced
- 1/2 c. Coconut, optional
Directions
- Cream together shortening and sugar till very creamy. Add in Large eggs, one at a time, beating after each edition. Add in flavorings and blend well.
- Alternately add in flour and lowfat milk, beating after each addition till all is added. Mix in cherries last. Pour into a large greased and floured tube pan. Place in cool oven. Set oven at 275 F. and bake for two hrs.
- FROSTING: Blend margarine and cream cheese together at room temperature.
- Gradually add in confectioners sugar and beat till smooth. Add in flavoring; blend well. Mix in nuts, cheeries and coconut. Spread over entire cooled cake removed from pan. -
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