"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cherry Pound Cake Recipe

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This recipe for Cherry Pound Cake, by , is from Grits to Gourmet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Roberts
Added: Saturday, April 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. butter
1 lb. sugar
1 1/2 lb. flour
2 tsp. baking powder
1/2 c. pineapple juice
1 lb. finely chopped candied cherries
4 ozs. finely chopped candied pineapple
1/2 lb English walnuts or pecans chopped
10 eggs

Directions:
Directions:
Cream 1 lb. butter and 1 lb.(2 1/4 c.) sugar together. Add 10 eggs, 1 1/2 lbs.(6 1/4 c.) sifted flour, baking powder and pineapple juice. Beat the whole vigorously for 20 minutes(before mixers were invented). Flour the fruit & nuts with extra flour before adding to mixture. Fold these into cake batter mixing well. Pour into large tube pan that has been greased & floured. Bake slowly - start at 275 and turn to 300 if cake isn't brown enough. Takes about 1 1/2 hours in big tube pan.

Personal Notes:
Personal Notes:
This is a recipe that was in the old Clayton Cookbook that was put out in the erarly 1900's. I have made this cake and it is very good.

 

 

 

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