Cherry Pound Cake
1 1/4 cups butter or margarine, softened
2 3/4 cups sugar
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
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.