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Recipe : Entry # 5418
Violet Ratliff
Recipe Title
Cherry Nut Pound Cake
Recipe Theme
Central Alabama EC
1 1/2 cups shortening
3 cups sugar
6 eggs
1/2 teaspoon almond flavoring
1/2 teaspoon vanilla flavoring
3 3/4 cups plain flour
3/4 cup milk
1 5-ounce jar maraschino cherries, drained and chopped
1/2 stick margarine
8 ounces cream cheese
1 box powdered sugar
1 teaspoon vanilla flavoring
1 teaspoon almond flavoring
1 cup shredded coconut
1 cup chopped walnuts or pecans
1 5-ounce jar maraschino cherries, drained and chopped
Cream shortening and sugar until creamy, about 10 to 15 minutes. Add eggs, one at a time, beating well after each addition. Add flavorings and blend well. Add flour and milk alternately, beating well after each addition. Fold in cherries. Pour batter into a large greased tube pan. Place in a COLD oven. Set oven to 275 degrees and bake for 2 hours and 10 minutes. Cool thoroughly then frost. To prepare frosting blend margarine and cream cheese until smooth. Allow them to reach room temperature for easy creaming. Gradually add powdered sugar and beat until smooth. Add flavorings and mix well. Fold in coconut, nuts and cherries. Spread frosting over cooled cake.