CHERRY NUT POUND CAKE

By Kathy Johnson

Ingredients

• 1 1/2 c. shortening
• 3 3/4 c. flour
• 3/4 c. milk
• 1/2 tsp. almond flavoring
• 5 oz. maraschino cherries, well drained and chopped
• 1/2 tsp. vanilla
• 3 c. sugar
• 6 eggs
• Frosting
• 1/2 stick margarine
• 8 oz cream cheeese
• 1 lb powdered sugar
• 1 tsp vanilla
• 1 tsp almond extract
• 1 cup coconut
• 1 cup chopped walnuts
• 5 oz chopped and drained maraschino cherries

Preparation

Step 1

Cream together shortening and sugar until very creamy; beat 10 to 15 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla and almond flavoring; blend well. Alternate flour with milk, mixing well after each addition. Fold in cherries; pour into large greased tube pan. Place in a cold oven. Set oven at 275 degrees and bake 2 hours and 10 minutes. Cool thoroughly and frost.

FROSTING FOR CHERRY NUT POUND CAKE:

Blend 1/2 stick butter and 1 (8 ounce) package cream cheese until smooth. Gradually add 1 pound powdered sugar and beat smooth. Add 1 teaspoon vanilla and almond flavoring; mix well. Fold in 1 cup coconut, 1 cup walnuts, 5 ounces drained, and chopped maraschino cherries. Spread mixture over cake.