Christmas Cherry Pound Cake Recipe
Servings: 10
Ingredients
- 1/2 c. butter - (1 stick)
- 1 c. sugar
- 2 x Large eggs
- 1/2 c. hot lowfat milk
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2 c. flour
- 2 tsp baking pwdr
- 1/4 tsp salt
- 1 c. maraschino cherries well liquid removed, some halved, some left whole Maraschino cherry halves for optional garnish Nonstick cooking spray
Directions
- Cream butter with sugar till light and fluffy. Add in Large eggs and blend well. Add in lowfat milk, vanilla and almond extracts. Stir in flour, baking pwdr and salt to make a smooth batter, making sure bottom of batter is well combined. Mix in cherries.
- Spoon batter into 8- by 4-inch loaf pan coated with nonstick cooking spray. You can also make this in a 6-c. bundt pan or possibly an 8-inch round cake pan. Top with cherry halves if you like, pressing lightly into cake batter.
- Bake at 350 degrees till golden brown and toothpick inserted in middle comes out clean, 50 to 60 min. Cold on rack 10 min before removing from pan.
- This recipe yields 8 to 10 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 10 servings | |
| Calories 310 | |
| Calories from Fat 93 | 30% |
| Total Fat 10.6g | 13% |
| Saturated Fat 6.26g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 396mg | 17% |
| Potassium 67mg | 2% |
| Total Carbs 49.76g | 13% |
| Dietary Fiber 1.4g | 5% |
| Sugars 30.01g | 20% |
| Protein 4.38g | 7% |
