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Mother's Cherry Pecan Pound Cake


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

3 cups flour
2 teaspoons baking powder
1 teaspoon salt. Set aside.
4 cups (1 Ib.) sifted confectioners' sugar
1 cup shortening (half butter may be used)
cream well.
1 teaspoon almond extract
4 eggs
1 cup milk
1/2 cup pecans
chopped
1 cup maraschino cherries
cinnamon and sugar


BAKE at 350° for 55 to 65 minutes


MAKES 10-inch tube cake


Sift together. .


3 cups flour


2 teaspoons baking powder


1 teaspoon salt. Set aside.


Add.


4 cups (1 Ib.) sifted confectioners' sugar


1 cup shortening (half butter may be used)


cream well. Blend in


1 teaspoon almond extract


Add


4 eggs, one at a time; beat well after each.


Add the dry ingredients alternately with


1 cup milk.


Blend well after each addition.


Fold in 1/2 cup pecans, chopped


1 cup maraschino cherries, finely chopped


Pour batter into a well greased 10-inch tube pan (or bundt pan)


Bake at 350° for 55 to 65 minutes.


While warm, brush with butter; sprinkle with cinnamon and sugar


Pairs Well With


Notes

Lots of almonds and bright red cherries inside this pound cake, and butter, sugar and cinnamon on top.

A dash of local for every season
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