“A wonderful pound cake full of maraschino cherries and a creamy cherry and cream cheese icing.” - by Debbie Crawford
Ingredients
Adjust Servings
Original recipe yields 1 tube cake
Directions
- In a large bowl, cream the shortening and the white sugar together until fluffy. Add eggs one at a time to the creamed mixture, beating well after each addition. Add the flavoring.
- In another bowl, combine flour and baking powder together. Add these dry ingredients alternating with the milk to the creamed mixture. Stir 3/4 cup chopped cherries into the batter.
- Pour batter into a greased tube pan, and bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
- To Make the Frosting: Cream together the cream cheese and the butter in a small mixing bowl. Gradually add the confectioners' sugar. Stir in the 1/4 cup cherries and coconut. Frost cake when cool.
Nutrition
Amount Per Serving (14 total)
- Calories
- 672 cal
- 34%
- Fat
- 30.9 g
- 48%
- Carbs
- 94 g
- 30%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"I made this yesterday for my husband's birthday and he loved it. Even though I cheated and used a pound cake mix, I still used this frosting recipe, cutting the sugar down to 1 1/2 cups. The frostin..." See moreg was wonderful and would be great on any type of cake."
NILLAWAV
"This is a moist and delicious cake. The recipe makes a big cake. If you love cherries you will love this cake...." See more"
vicki
"Absolutely large, dense beautiful pound cake. I, also used butter flavored shortening. Other adjustments included increasing cherries to 1 1/4 c., substituting 1 1/2 t. vanilla and 1 t. almond extract..." See more in place of butternut extract. Since I wanted to display this cake I did not make the frosting. Will definately make again, although frosting would certainly be yummy it truly is not necessary. Watch cooking time, outside was tiny bit dry but everyone raved about taste, beauty and size."
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