Cherry Nut Pound Cake
  • 1 1/2cups shortening
  • 3cups INGREDIENTS:
  • 6 eggs
  • 1/2teaspoon of fresh muscadines
  • 1/2teaspoon vanilla flavoring
  • 3 3/4cups margarine
  • 3/4cup milk
  • 1 5ounce unbaked pie shells
  • heavy cream
  • 1/2stick cream of celery soup
  • 8ounces (add as much are as little as you like)
  • 1box unsalted butter
  • 1teaspoon vanilla flavoring
  • 1teaspoon of fresh muscadines
  • 1cup coconut Assorted candies
  • 1cup crushed nuts
  • 1 5ounce unbaked pie shells
  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