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  • Christmas Cherry Pound Cake

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    Christmas Cherry Pound Cake
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. butter - (1 stick)
    • 1 c. sugar
    • 2 x Large eggs
    • 1/2 c. hot lowfat milk
    • 1 tsp vanilla extract
    • 1/4 tsp almond extract
    • 2 c. flour
    • 2 tsp baking pwdr
    • 1/4 tsp salt
    • 1 c. maraschino cherries well liquid removed, some halved, some left whole Maraschino cherry halves for optional garnish Nonstick cooking spray

    Directions

    1. Cream butter with sugar till light and fluffy. Add in Large eggs and blend well. Add in lowfat milk, vanilla and almond extracts. Stir in flour, baking pwdr and salt to make a smooth batter, making sure bottom of batter is well combined. Mix in cherries.
    2. Spoon batter into 8- by 4-inch loaf pan coated with nonstick cooking spray. You can also make this in a 6-c. bundt pan or possibly an 8-inch round cake pan. Top with cherry halves if you like, pressing lightly into cake batter.
    3. Bake at 350 degrees till golden brown and toothpick inserted in middle comes out clean, 50 to 60 min. Cold on rack 10 min before removing from pan.
    4. This recipe yields 8 to 10 servings.
    5. NOTES :

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