Cherry Pound Cake | This pound cake incorporates maraschino cherries into the mix. Recipe contributed and prepared by Stacey Adger.
INGREDIENTS
1¼ cups butter, softened
2¾ cups granulated sugar
5 eggs
1¼ teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup evaporated milk
2-2¼ cup drained maraschino cherries
Icing sugar
PREPARATION
- Preheat oven to 350.
- Grease and flour a 12-cup Bundt pan.
- Beat butter, sugar, eggs and almond extract in large mixing bowl on low speed until blended. Beat on high until light and fluffy. Approximately. 5 minutes.
- Combine flour, baking powder and salt in a medium bowl. Alternately add dry ingredients and evaporated milk to mixture. Gently mix after each alternating addition.
- Gently incorporate cherries.
- Turn batter into the pan. Bake for 55 minutes.
- Loosely cover with foil. Bake another 15-20 minutes. A toothpick should come out clean.
- Cool 5 minutes. Invert cake onto cooling rack. Cool completely. Drizzle cake with sugar topping just before serving.
Makes about 12-16 servings.
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