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Cherry Pound Cake




Source of Recipe


by Marsha, from Southern Living


List of Ingredients




2 sticks butter or margarine
1/2 c Crisco
3 c sugar
6 large eggs
1 jar maraschino cherries -- (6 oz) drained,
chopped
1/2 tsp almond extract
1/2 tsp vanilla
3 3/4 c flour
1/4 tsp salt
3/4 c milk

Recipe



Preheat oven to 300. Grease and flour 10” tube pan.

Beat butter and Crisco very well. Gradually add sugar and beat until very very light and fluffy. Add eggs, one at time, beating just until yellow disappears. Add cherries and extracts and blend.

Add combined flour/salt alternately with milk beginning and ending with flour and mix just until blended after each. Pour into prepared pan and bake 1 3/4 to 2 hours or until toothpick comes out clean. Cool on rack ten minutes before removing from pan to rack to continue cooling.