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Cherry Pound Cake

Here's a rich classic pound cake with the pretty surprise of bright red cherries tucked inside and dotting the creamy icing. This one's perfect for the holidays.

12 ServingsPrep: 25 min. Bake: 1-1/4 hours + cooling

Ingredients

1 jar (10 ounces) maraschino cherries, divided
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 eggs
1 teaspoon vanilla extract
3/4 cup 2% milk
3-3/4 cups all-purpose flour
FROSTING:
1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
3-3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup flaked coconut
1/4 cup chopped walnuts
Additional coconut, optional

Directions

Drain and chop cherries, reserving juice; set aside.
In a large bowl, cream the butter, shortening and sugar until light
and fluffy. Add eggs, one at a time, beating well after each
addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry
juice; add to creamed mixture alternately with flour, beating well
after each addition. Fold in 1/2 cup cherries.

2 of 2

Cherry Pound Cake (continued)

Directions (continued)

Transfer to a greased and floured 10-in. tube pan. Bake at 325°
for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from pan
to a wire rack to cool completely.
In a large bowl, beat cream cheese and butter until fluffy. Add the
confectioners’ sugar, vanilla and enough reserved cherry juice to
achieve spreading consistency. Fold in coconut and remaining chopped
cherries. Frost cake. Sprinkle with walnuts and additional coconut
if desired. Yield: 12 servings.

Nutrition Facts: 1 slice equals 860 calories, 36 g fat (18 g saturated fat), 165 mg cholesterol, 210 mg sodium, 130 g carbohydrate, 1 g fiber, 9 g protein.