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Holiday Pound Cake
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1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
4 eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup well-drained maraschino cherries
1 cup chopped pecans, divided
1-1/2 cups confectioners' sugar
2 to 3 tablespoons milk
Additional cherries and pecans for garnish, optional
In a large mixing bowl, cream butter, cream cheese and sugar. Add eggs, one at a
time, beating well after each addition. Add vanilla. Sift flour together with
baking powder and salt; stir into creamed mixture. Fold in cherries and 1/2 cup
nuts. Sprinkle remaining nuts into a greased 10-in. fluted tube pan. Pour batter
into pan. Bake at 325° for about 70 minutes or until a toothpick comes out
clean. Cool cake in pan 5 minutes on wire rack before removing from pan. Cool
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |