Cherry Pound Cake Recipe

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This recipe for Cherry Pound Cake is from McCarter-Johnson Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Cakes

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 275º 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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Cherry Pound Cake Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Personal Notes:

Personal Notes: