Holiday Pound Cake

Name: Holiday Pound Cake
Ingredients: 10-inch tube pan; 1 lb. (2 c.) butter; 1 lb. (2 1/4 c.) sugar; 1 Tbsp. vanilla; 1 tsp. grated lemon rind; 9 large eggs; 1 c. chopped candied red cherries; 1 c. chopped candied green cherries; 1 c. finely chopped pecans; 4 1/2 c. sifted all-purpose flour; 1 1/2 tsp. salt

11 ingredients

26 steps

Ingredients

10-inch tube pan
1 lb. (2 c.) butter
1 lb. (2 1/4 c.) sugar
1 Tbsp. vanilla
1 tsp. grated lemon rind
9 large eggs
1 c. chopped candied red cherries
1 c. chopped candied green cherries
1 c. finely chopped pecans
4 1/2 c. sifted all-purpose flour
1 1/2 tsp. salt

Directions

1

Preheat oven to
2

325°. Butter bottom of pan and line with waxed paper;
3

set
4

aside.
5

Cream
6

butter
7

until
8

soft and fluffy. Add
9

sugar gradually,
10

beating thoroughly.
11

Blend in vanilla and lemon rind.
12

Add eggs, one at a time, beating well after each addition.
13

Toss
14

cherries
15

and
16

nuts
17

with 1 cup of flour. Stir remaining
18

flour
19

with salt and fold into batter, 1/2 cup at a time, mixing only until smooth.
20

Fold in cherries and nuts.
21

Bake 1
22

hour
23

and 45 minutes.
24

Cool on wire rack at least 10 minutes before
25

turning out onto platter.
26

Cake will keep several weeks if stored in a tightly covered container.