Thursday, April 23, 2009

Cherry Pound Cake Recipe

Turn your pound cake into something delightful with delicious, colorful maraschino cherries. This cake adds color to a party table or luncheon. I bake the cherry pound cake as a dessert after Sunday Brunch and it's a great springtime cake. This is the recipe mentioned in the Easter Sunday Brunch Menu Plan I posted earlier.

Cherry Pound Cake:

10" tube pan (well greased and floured)
3 C. flour
2 tsp. baking powder
1 tsp. salt
1 pkg. confectionery sugar
1 C. shortening
1 tsp. vanilla
4 eggs
1 C. milk
1 C. maraschino cherries (diced or halved)

Cinnamon and sugar for topping.

Sift together: flour, baking powder and salt. Set aside.

Add the confectionery sugar to the shortening and blend well. Add the vanilla. Add eggs, one at a time, beating after each addition.

Add the dry ingredients alternately with the milk. Blend well.

Fold in the cherries.

Turn into the tube pan.

Bake at 350 degrees for 65 minutes.

Remove from the pan while still warm and sprinkle with a cinnamon/sugar mixture.

This is a large, rich cake. Hope you like it as much as I do!


Post a Comment