MAKES: 12 servings
Ingredients
- 1 jar (10 ounces) maraschino cherries, divided
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 6 eggs
- 1 teaspoon vanilla flavoring
- 3/4 cup 2% milk
- 3-3/4 cups all-purpose flour
- FROSTING:
- 1 package (3 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 3-3/4 cups confectioners' sugar
- 1/2 teaspoon vanilla flavoring
- 1/2 cup flaked coconut
- 1/4 cup chopped walnuts
- Additional coconut, optional
Dietary Details
1 slice: 860 calories, 36g fat (18g saturated fats), 165mg cholesterol, 210mg sodium, 130g carb (98g sugars, 1g fiber), 9g protein.
Directions
- Drain and chop cherries, reserving juice put aside.
- Inside a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, individually, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice increase creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries.
- Transfer to some greased and floured 10-in. tube pan. Bake at 325 for 1-1/4 to at least one-1/2 hrs or until a toothpick placed close to the center arrives clean. Awesome for ten minutes before removing from pan to some wire rack to awesome completely.
- Inside a large bowl, beat cream cheese and butter until fluffy. Add some confectioners’ sugar, vanilla and enough reserved cherry juice to attain distributing consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and extra coconut if preferred. Yield: 12 servings.
Initially printed as Cherry Pound Cake in Country Lady December/The month of january 2011, p46