Cherry Pound Cake

Recipe Ingredients

3 cups	594g / 20oz	Sugar
1/2 cup	99g / 3.5oz	Shortening
1 cup	198g / 7oz	Butter
5		Eggs
3 cups	187g / 6.6oz	All-purpose flour
1/2 teaspoon	2.5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
2 teaspoons	10ml	Cherry flavoring
1 cup	237ml	Milk
1/2 cup	118ml	Cherries in juice - chopped

Recipe Instructions

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 325F for 1 hour and then increase heat to 350F for 30 minutes.

NOTES : Cherry flavoring has been hard to find. I substitute juice from the maraschino cherries. I also add one tablespoon of vanilla to the recipe.

Source:
Margaret Davis - From her own cookbook

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