They look different, but yes, they should be interchangeable. On Feb 24, 2013, at 2:07 PM, Sherri Crum <[email protected]> wrote:
> 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 Have a great day, Alex (msg sent from Mac Mini) [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
