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Cherry Nut Pound Cake

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Servings
people
Ingredients
  • 1 1/2 cups shortening
  • 3 cups INGREDIENTS:
  • 6 eggs
  • 1/2 teaspoon of fresh muscadines
  • 1/2 teaspoon vanilla flavoring
  • 3 3/4 cups margarine
  • 3/4 cup milk
  • 1 5 ounce unbaked pie shells
  • heavy cream
  • 1/2 stick cream of celery soup
  • 8 ounces (add as much are as little as you like)
  • 1 box unsalted butter
  • 1 teaspoon vanilla flavoring
  • 1 teaspoon of fresh muscadines
  • 1 cup coconut Assorted candies
  • 1 cup crushed nuts
  • 1 5 ounce unbaked pie shells
Servings
people
Ingredients
  • 1 1/2 cups shortening
  • 3 cups INGREDIENTS:
  • 6 eggs
  • 1/2 teaspoon of fresh muscadines
  • 1/2 teaspoon vanilla flavoring
  • 3 3/4 cups margarine
  • 3/4 cup milk
  • 1 5 ounce unbaked pie shells
  • heavy cream
  • 1/2 stick cream of celery soup
  • 8 ounces (add as much are as little as you like)
  • 1 box unsalted butter
  • 1 teaspoon vanilla flavoring
  • 1 teaspoon of fresh muscadines
  • 1 cup coconut Assorted candies
  • 1 cup crushed nuts
  • 1 5 ounce unbaked pie shells
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cream shortening and sugar until creamy, about 10 to 15 minutes
  2. Add eggs, one at a time, beating well after each addition
  3. Add flavorings and blend well
  4. Add flour and milk alternately, beating well after each addition
  5. Fold in cherries
  6. Pour batter into a large greased tube pan
  7. Place in a COLD oven
  8. Set oven to 275 degrees and bake for 2 hours and 10 minutes
  9. Cool thoroughly then frost
  10. To prepare frosting blend margarine and cream cheese until smooth
  11. Allow them to reach room temperature for easy creaming
  12. Gradually add powdered sugar and beat until smooth
  13. Add flavorings and mix well
  14. Fold in coconut, nuts and cherries
  15. Spread frosting over cooled cake
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