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Cherry Pound Cake

 

Cherry Pound Cake recipe
14

Yield

12

servings

Prep

20

min

Cook

90

min

Ready

110

min

Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 48234% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 196mg 8%
Total Carbohydrate 25g 25%
Dietary Fiber 1g 3%
Sugars g
Protein 13g
Vitamin A 12% Vitamin C 0%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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