Cherry Pound Cake

By linda1949

Ingredients

• 1 1/4 cups butter, softened
• 2 3/4 cups sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 14 oz. can Eagle Brand Sweetened Condensed Milk (NOT evaporated), divided
• 2 cups quartered maraschino cherries, well drained, reserving 1/3 cup juice
• Powdered sugar

Preparation

Step 1

In large bowl with electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy. Combine flour, baking powder and salt. Add dry ingredients alternately with 1/2 cup sweetened condensed milk to creamed mixture, mixing lightly after each addition. Fold in cherries. Turn batter into greased and floured 10" bundt or tube pan. Bake at 350 degrees for 55 minutes. Cover loosely with foil, shiny side out; continue baking for 15 to 20 minutes or until toothpick inserted near center comes out clean. Let cool in pan 5 minutes; invert cake onto rack and let cool completely. Dust with powdered sugar.