Christmas Cherry Pound Cake

By á-170456

Ingredients

• 1/2 cup butter - (1 stick)
• 1 cup sugar
• 2 eggs
• 1/2 cup warm milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup maraschino cherries well drained, some halved, some left whole
• Maraschino cherry halves for optional garnish
• Nonstick cooking spray

Details

Servings 8

Preparation

Step 1

Cream butter with sugar until light and fluffy. Add eggs and blend well. Add milk, vanilla and almond extracts. Stir in flour, baking powder and salt to make a smooth batter, making sure bottom of batter is well combined. Fold in cherries.

Spoon batter into 8- by 4-inch loaf pan coated with nonstick cooking spray. You can also make this in a 6-cup bundt pan or an 8-inch round cake pan. Top with cherry halves if desired, pressing lightly into cake batter.

Bake at 350 degrees until golden and toothpick inserted in middle comes out clean, 50 to 60 minutes. Cool on rack 10 minutes before removing from pan.

This recipe yields 8 to 10 servings.

Each of 10 servings: 265 calories; 321 mg sodium; 76 mg cholesterol; 11 grams fat; 37 grams carbohydrates; 5 grams protein; 0.68 gram fiber.