Cherry Pound Cake (Mini Loaves or Bundt Cake) |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe makes 6 mini loaves or one Bundt cake. I found this recipe at Tops market courtesy of National Cherry Growers. I have not tried this recipe, but I'm posting this for safe keeping. Ingredients:
30 ounces maraschino cherries, stemmed |
1 1/4 cups butter, softened |
2 3/4 cups granulated sugar |
5 eggs |
1 teaspoon vanilla extract |
3 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
14 ounces sweetened condensed milk (use only 1/2 cup for bundt cake) |
powdered sugar (optional) |
Directions:
1. Drain maraschino cherries and cut into quarters. Set aside.
2. Combine butter, sugar, eggs and vanilla in a large bowl. Beat with electric mixer on low speed, and then beat on high speed 5 minutes until light and fluffy.
3. Combine flour, baking powder and salt. Add flour mixture alternately with sweetened condensed milk to butter mixture, mixing lightly after each addition.
4. Fold in maraschino cherries. Pour batter into 6 mini loaf pans, or into a Bundt pan.
5. Bake in a preheated 350 oven 45-55 minutes or until toothpick inserted near center comes out clean. Let cool completely. Dust with powdered sugar, if desired.
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