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Cherry Pound Cake Recipe

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This recipe for Cherry Pound Cake, by , is from McCarter-Johnson Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn McCarter

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 1/2 C. Crisco
3 C. Sugar
6 Eggs
1/2 Tsp Almond Flavor
1/2 Tsp Vanilla Flavor
3/4 C Milk
5 Oz. Cherries (well drained)
3 3/4 C Plain, sifted Flour

Icing:
1/2 Stick LOL Margarine (room temp.)
8 Oz. Pkg Cream Cheese (room temp.)
1 Lb. Powdered Sugar
1 Tsp Vanilla
1 Tsp Almond
1 C Coconut
1 C Nuts
5 Oz. Cherries (well drained)

Directions:
Directions:
Cake:
Cream Shortening and sugar, beat 10 or 15 minutes on high then add one egg at a time and beat. Add flavoring - alternate flour & milk. Fold in well drained cherries. Pour in a floured and greased tube pan. Place in a cold oven. Bake at 275 for 2 hours and ten minutes (may take closer to 3 hours to bake depending on your oven).

Icing:
Beat margarine, cream cheese and powdered sugar until smooth. Once smooth, add in vanilla and almond flavoring. Fold in coconut, and nuts and well drained cherries.

Personal Notes:
Personal Notes:
Recipe from my sister, Patsey Barnes.

 

 

 

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