More Great Recipes: Dessert

Cherry Pound Cake

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Member since 2007

Serves | Prep Time | Cook Time


1 1/4 cups butter or margarine, softened
2 3/4 cups sugar
5 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 can (14-ounce) sweetened condensed milk
2 cups quartered maraschino cherries, well drained, reserving 1/3 cup juice
Chocolate Frosting

Preheat oven to 350°F.

In large bowl, with electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.

In separate bowl, combine flour, baking powder and salt.

Add dry ingredients alternately with 1/2 cup milk to creamed mixture, mixing lightly after each addition. Fold in cherries.

Turn batter into greased and floured 10-inch bundt or tube pan.

Bake for 55 minutes.

Cover loosely with foil, shiny side out; continue baking for 15 to 20 minutes or until toothpick inserted near center comes out clean.

Let cool in pan 5 minutes; invert cake onto rack and let cool completely.

Spoon Chocolate Frosting over cooled cake. Store leftovers covered.

Pairs Well With


This is a great pound cake.

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