Vanilla Butternut Pound Cake With Maraschino Cherries |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
Haven't made this yet, but have been searching online for a bundt pan maraschino cherry cake and found this one on after requesting. Ingredients:
1/2 cup shortening |
1 cup margarine (2 sticks) or 1 cup butter (2 sticks) |
1 teaspoon salt |
2 cups sugar |
5 large eggs |
3 cups sifted flour |
6 ounces evaporated milk |
2 ounces water |
1 cup chopped nuts |
10 ounces maraschino cherries, well drained |
2 tablespoons vanilla extract |
2 teaspoons butter-nut flavoring, see note |
Directions:
1. Cream shortening and butter until fluffy. Add sugar and salt. Beat in one egg at a time.
2. Combine evaporated milk and water (to equal one cup total).
3. Add flour and milk mixture alternately, ending with flour. Add flavorings, chopped nuts and the maraschino cherries.
4. Pour batter into a greased and floured tube pan. Place cake in a cold oven. Bake at 325 degrees until done-.
5. Remove cake from pan while still warm. Ice as desired.
6. Note: The flavoring might be a bit difficult to find, but can be ordered online from the Superior Prod. Co. Charlotte N.C. as llangrove's review of Aug. 17th 2010 states. (Thank you llangrove for that information!).
|
|