Cherry Pound Cake
Cakes and Icing2 sticks margarine
1/2 cup shortening
3 cups sugar
6
large eggs
3/4 cup milk and maraschino cherry juice to make 1 cup
of liquid
3 3/4 cups sifted plain flour
1 teaspoon vanilla
1- 10oz bottle maraschino cherries (chopped)
1. Cream margarine, shortening, and sugar until light.
Add eggs, one at a time.
Mix milk and maraschino cherry juice.
Measure sifted flour and add to first mixture alternately with cherry milk mixture.
Add 1 teaspoon vanilla.
Stir in half the cherries, reserve rest for icing.
Bake in a greased tube pan at 300 degrees for 1 1/2 hours or until cake tests done in your oven.
Frost with the following icing.
Frosting
1- 3oz package cream cheese, soft
1/2 stick
margarine
1 box 10x sugar (powdered)
Remaining cherries from
cake recipe (above)
1/2 cup chopped nuts
1/2 cup coconut
1/ to 3/4 teaspoon vanilla
Cream together cream cheese and margarine. Add powdered sugar, cherries, nuts, coconut, vanilla and enough cheery juice to make a good spreading consistency.
