Here are two different recipes for cherry pound cake which I found in my files. I have not made them.
I think, though some of you who have more knowledge than I, that tube pans and bundt pans are interchangeable. CHERRY POUND CAKE 3 c. flour 2 c. sugar 1 c. shortening 1 c. buttermilk 5 eggs 1/2 tsp soda 1/2 tsp salt 1 c. nuts (walnuts or pecans) 1 med. Jar maraschino cherries 1 tsp vanilla Cream sugar and shortening; add egg yolks. Then add flour, salt and soda with milk. Add cherries and nuts. Beat egg whites and fold in; add vanilla. Pour into stem pan and bake at dg300 for 1 hour. ICING: 1 box confectioner's sugar 1 stick butter Cherry juice from Cherries. (Sorry there were no directions for the icing.) ** CHERRY POUND CAKE 1 c. butter 1 8-oz. pkg. cream cheese 1 1/2 c. white sugar 1 1/2 tsp vanilla 4 eggs 2 c. sifted flour 1/4 c. sifted flour 1 c. drained cherries 3 tsp baking powder Grease and flour 8 inch tube pan. Combine 1/4 cup flour with cherries. Blend butter, sugar, cheese and vanilla. Add eggs one at a time, beat well. Gradually add baking powder and two cups of flour (that were sifted together). Fold floured cherries into batter. Pour into pan. Bake at dg325 for 1 hour 20 minutes. Cool 5 minutes, then remove from pan. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
