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  • Cherry Nut Pound Cake

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    Cherry Nut Pound Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 c. Shortening
    • 3 c. Sugar
    • 6 x Large eggs
    • 1/2 tsp Almond flavoring
    • 1/2 tsp Vanilla flavoring
    • 3 3/4 c. All-purpose flour
    • 3/4 c. Lowfat milk
    • 5 ounce Maraschino cherries, liquid removed and minced
    • 1 pkt (3 ounce.) cream cheese
    • 2 c. Confectioners sugar
    • 5 ounce Maraschino cherries, liquid removed and minced
    • 1 tsp Almond flavoring
    • 1/2 stk margarine
    • 1/2 c. Walnuts, minced
    • 1/2 c. Coconut, optional

    Directions

    1. Cream together shortening and sugar till very creamy. Add in Large eggs, one at a time, beating after each edition. Add in flavorings and blend well.
    2. Alternately add in flour and lowfat milk, beating after each addition till all is added. Mix in cherries last. Pour into a large greased and floured tube pan. Place in cool oven. Set oven at 275 F. and bake for two hrs.
    3. FROSTING: Blend margarine and cream cheese together at room temperature.
    4. Gradually add in confectioners sugar and beat till smooth. Add in flavoring; blend well. Mix in nuts, cheeries and coconut. Spread over entire cooled cake removed from pan. -

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