Cute as a Button Cherry Pound Cake
Source of Recipe
Internet
List of Ingredients
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
1 (6-ounce) jar red maraschino cherries, drained and chopped (save 4 tbl. cherry juice to add to cake batter)
1 tsp. vanilla extract
3 3/4 cup AP flour
1/4 tsp. salt
3/4 cup milk
Cream cheese Frosting
Recipe
Beat butter and shortening at med. speed with an electric mixer about 2 min. or until creamy. Gradually add sugar, beating at med. speed 5 to 7 min. Add eggs, one at a time, beating just until yellow disappears. Stir in cherries, cherry juice and vanilla. Combine flour and salt; add to the butter mixture alternately with milk, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Bake at 300 degrees for 1 hour and 45 min. to 2 hours or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 min. Remove from pan, and let cool completely on wire rack. Frost top and sides of cake with cream cheese frosting.
Cherry Cream Cheese Frosting:
2 tbls. chopped cherries, with juice
1 (8-ounce) block cream cheese, softened
1/2 cup butter, softened
1 (16-ounce) box powdered sugar, sifted
1 tsp. vanilla extract
Combine cream cheese and butter, beating until creamy. Add sugar and vanilla; beat until light and fluffy. Stir in cherries and juice. Yield: 3 cups.
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