Cherry Pound Cake

Name: Cherry Pound Cake
Ingredients: 1 1/4 cups butter, softened; 2 3/4 cups sugar; 5 eggs; 1 teaspoon almond extract; 3 cups flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup evaporated milk, undiluted; 2 cups maraschino cherries, well drained; icing sugar

10 ingredients

9 steps

Ingredients

1 1/4 cups butter, softened
2 3/4 cups sugar
5 eggs
1 teaspoon almond extract
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup evaporated milk, undiluted
2 cups maraschino cherries, well drained
icing sugar

Directions

1

Beat butter, sugar, eggs and extract in large bowl on low speed of electronic mixer until blended, then on high speed 5 minutes until light and fluffy.
2

Combine flour, baking powder and salt.
3

Add dry ingredients alternately with evaporated milk to creamed mixture,mixing lightly after each addition.
4

Fold in cherries.
5

Turn batter into greased and floured bundt or tube pan.
6

Bake at 350° for 55 minutes.
7

Cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in center comes out clean.
8

Let cool in pan for 5 minutes; invert cake onto rack and let cool completely.
9

Sprinkle with icing sugar to finish.