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Maraschino Cherry-Nut Poundcake




Source of Recipe


BB


Recipe Introduction


This recipe is from an old newspaper when they solicited recipes from readers. This turns a pretty pink from the cherries and juice. Mine turned out perfectly because I greased and floured the Pampered Chef bundt pan.


List of Ingredients




2 sticks margarine
1/2 cup Crisco
3 c. sugar
2 T. vanilla butternut flavoring - I used vanilla
5 eggs
1 c. chopped nuts
1 small can evaporated milk (3/4 cup plus use the cherry juice to make 1 cup)
3 c. flour (save 1/2 cup to flour the nuts and cherries)
1 (10 oz.) jar maraschino cherries, drained (reserve the juice) and cut in half

Recipe



Grease and flour a bundt or tube pan.

Cream margarine, Crisco. Beat in sugar, 1 cup at a time. Add flavoring. Beat in eggs, one at a time. Add flour and milk alternately ending with flour. Place cherries and nuts in small bowl; add 1/2 cup flour. Stir well and add to mixture.

Place in COLD oven. Bake 300 degrees for 2 hours.