Cherry Pound Cake
  • 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
  1. Preheat oven to 350°F.
  2. 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.
  3. In separate bowl, combine flour, baking powder and salt.
  4. Add dry ingredients alternately with 1/2 cup milk to creamed mixture, mixing lightly after each addition. Fold in cherries.
  5. Turn batter into greased and floured 10-inch bundt or tube pan.
  6. Bake for 55 minutes.
  7. Cover loosely with foil, shiny side out; continue baking for 15 to 20 minutes or until toothpick inserted near center comes out clean.
  8. Let cool in pan 5 minutes; invert cake onto rack and let cool completely.
  9. Spoon Chocolate Frosting over cooled cake. Store leftovers covered.
This is a great pound cake.