Cherry Pound Cake
Cherry Pound Cake recipe
Yield
12 servingsPrep
20 minCook
90 minReady
110 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
sugar
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
butter
|
|
| 5 | large |
eggs
|
|
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | teaspoons |
flavoring
cherry |
* |
| 1 | cup |
milk
|
|
| ½ | cup |
cherries
in juice, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sugar
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
butter
|
|
| 5 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1E+1 | ml |
flavoring
cherry |
* |
| 237 | ml |
milk
|
|
| 118 | ml |
cherries
in juice, chopped |
*
|
Directions
Cream sugar, shortening and butter; add eggs, one at a time.
Add flour, baking powder, salt, and cherry flavoring alternately with milk.
Beat until creamy.
Stir in cherries.
Bake in greased tube pan at 325℉ (160℃) for 1 hour and then increase heat to 350℉ (180℃) F for 30 minutes.
