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CHERRY POUND CAKE

Handy to have on hand when company comes calling.






List of Ingredients




2 & 3/4 cups granulated sugar
1 & 1/4 cups butter, softened
5 eggs
1 tsp. almond extract
3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup Carnation Evaporated Milk
2 cups quartered maraschino cherries, well drained
Sifted icing sugar



Recipe



Grease and flour 12-cup (3L) bundt or tube pan; set aside. In large
bowl, beat together sugar, butter, eggs and almond extract at low
speed until blended; beat at high speed for about 5 minutes or until
light and fluffy. Stir together flour, baking powder and salt; add
to creamed mixture alternately with evaporated milk, making three
additions of dry mixture and two of evaporated milk. Fold in
cherries. Turn batter into prepared pan. Bake in 350f (180c) oven
for 55 minutes. Cover loosely with foil and bake for 15 to 20
minutes or until cake tester inserted in centre comes out clean. Let
cool in pan on rack for 10 minutes (if you can wait that long):0)
Remove from pan, let cool completely. Dust with icing sugar. Makes
16 slices.

******it can be baked in two(2) 9x5 loaf pans.

Per slice: 422 Calories, 6 g Protein, 18 g Fat, 59 g Carbohydrate

Enjoy,
Laurie