Very Cherry Pound Cake
| This recipe was given to me many years ago and believe me when I say it's one of my favourites! Prep: 25 min Cook: 55 min Servings: 16 | Lor |
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- 2-3/4 cups granulated sugar
- 1-1/4 cups butter, softened
- 5 eggs
- 1 tsp. pure almond extract
- 3 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 cup evaporated milk (I prefer Carnation evaporated milk)
- 2 cups quartered maraschino cherries, well drained
- Sifted icing sugar
Directions:
- Grease and flour 12-cup (3L) bundt or tube pan.
- Set aside.
- In large bowl, beat together sugar, butter, eggs and almond extract at low speed until blended.
- Beat at high speed for about 5 minutes or until light and fluffy.
- Stir together flour, baking powder and salt; add to creamed mixture alternately with evaporated milk, making three additions of dry mixture and two of evaporated milk.
- Fold in cherries.
- Turn batter into prepared pan. Bake in 350F (180C) oven for 55 minutes.
- Cover loosely with foil and bake for 15 to 20 minutes or until cake tester inserted in centre comes out clean.
- Let cool in pan on rack for 10 minutes (if you can wait that long) Remove from pan, let cool completely.
- Dust with icing sugar.
- Makes 16 slices.
- Note: It can be baked in two(2) 9 x 5 loaf pans.
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