Cherry Pound Cake With Cherry Nut Frosting |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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Unbelieveably rich and moist; a must for those of us who love cherries. My SIL, who makes it for her husband's birthday every year, shared the recipe with me. Ingredients:
1 cup butter or 1 cup margarine |
1/2 cup crisco |
3 cups sugar |
6 large eggs |
3/4 cup milk |
1/4 cup maraschino cherry juice, reserving remaining juice for frosting |
3 3/4 cups flour, sifted |
1 teaspoon vanilla extract |
0.5 (10 ounce) bottle maraschino cherries, drained |
1 (3 ounce) package cream cheese, softened |
1/4 cup butter or 1/4 cup margarine |
1 (1 lb) box confectioners' sugar |
1/2 cup coconut (grated, flaked, or shredded, opt) |
1/2 cup chopped nuts (most use pecans) |
1/2-3/4 teaspoon vanilla extract |
0.5 (10 ounce) bottle maraschino cherries, drained |
remaining cherry juice |
Directions:
1. Cream butter, crisco, and sugar; add eggs one at a time, beating well after each addition.
2. Add flour alternatively with milk & cherry juice; add vanilla.
3. Chop cherries and add to batter.
4. Bake in greased and floured 10 tube pan at 300 degrees for 1 1/2 hours.
5. FROSTING:.
6. Cream together cream cheese and butter.
7. Add remaining ingredients and enough cherry juice to make icing smooth and spreading consistency.
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