CHERRY POUND CAKE

By gaster16

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. sweetened condensed milk divided
• 2 cups quartered maraschino cherries well drained, reserving 1/3 cup juice
• Powdered sugar or Chocolate Frosting

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. Cobine 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 15-20 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 just before serving or spoon chocolate frosting voer cooled cake.

Frosting: In medium saucepan, combine remaining sweetened condensed milk with 2 (1 oz.) squares unsweetened chocolate. Cook and stir over low heat until chocolate melts and mixture is thickened. Stir in cherry juice.