Cherry Pound Cake
Total TimePrep: 25 min. Bake: 1-1/4 hours + cooling
This cake was so delicious! It's a keeper in my book. I cut the recipe in half.Thank you for sharing
I love this cake. I took the past reviewer advice to use almond extract. I also add a few drops of red food color to the batter. This cake is excellent.
Substituted almond for the vanilla, replaced the shortening w/butter, added additional cherries dusted w/some of the flour. Did not frost, just dusted w/icing sugar. Really, really good!
Fantastic and showy cake..the best ever!!!
I used almond instead of vanilla and more cherries than called for and this cake was delicious! Moist and dense, just like pound cake should be!
I think this cake was awesome. It was easy to make and it didn't cost alot to make. The moisture of the cake was great and it tasted wonderful.
I served this for church coffee hour, it was a hit. Three women asked for the recipe. I cut it thin as it is heavy texture. Easy to make
No baking power; or is it self-rising flour?heavy soggy in center !!!